South of the border Salmon

Marinade for salmon fillets:

1/4 cup vegetable oil

1/2 cup orange juice

3 tbl. lime juice

1 tbl. tequila

1 tbl. grated lime zest

1 tbl. minced Habanero pepper

1 clove garlic, minced

4 (4 ounce) fillets salmon

Habanero butter for salmon fillets:

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1/4 cup butter

1 tablespoon lime juice

2 teaspoons minced Habanero pepper

2 teaspoons grated lime zest

1/4 teaspoon garlic salt

In a stainless steel bowl or glass baking dish, combine vegetable oil, orange juice, lime juice, tequila, lime zest, Habanero and garlic. 

Mix well. 

Place the salmon fillets into the marinade and coat evenly. 

Let marinade at room temperature, turning frequently for 2 hours.

To make the Habanero butter: In a mixing bowl, using an electric mixer; beat the butter until smooth. 

Mix in lime juice, Habanero, lime zest, and garlic salt. 

Cover and refrigerate. 

Preheat an outdoor grill for medium heat and lightly oil grate.

Place salmon fillets on grill, turning once, and basting frequently with  marinade. 

Cook until salmon flakes with a fork. 

Serve with Habanero butter on top. 

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