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Grilled Salmon Borracho with Habanero Butter
Source: Chile Papper, May/June 1995, pg 41 4 salmon steaks Marinade: 1/4 cp vegetable oil 1/2 cp orange juice, fresh preferred 3 T lime juice, fresh preferred 1 T tequila 1 T lime zest 1 T finely minced habanero chile 1 clove garlic, minced Butter: 1/4 cp butter, softened 1 T lime juice, fresh preferred 2 t finely minced habanero 2 t lime zest 1/4 t garlic salt (powder OK) Combine marinade ingredients and marinade salmon for 2 hours at room temp in a non-reactive dish, turning frequently. Whip butter and remaining ingredients and refrigerate until 15 minutes before serving. Grill salmon over hot coals, basting frquently with marinade. When done, top with habanero butter.