I love using chiles in different dishes. I was afraid of habaneros for a long time, until I discovered that they have an extraordinary flavor when cleaned of the seeds and veins. This helps to curb the heat and bring out the true flavor of the pepper. Even Armando, who is Mexican and loves habaneros, was surprised at how flavorful they can be without those nasty seeds that carry all that heat. Remember the veins also carry lots of heat, so you’ll want to get rid of them too. I recommend that you use gloves when working with chiles.
The lime habanero butter is so addictive, you’ll probably find lots of uses for it as well.
I usually serve this salmon dish with a baked potato and some kind of salad, avocado salad goes great on the side. The butter is fantastic on the potato, so you might want to double the butter recipe and serve some on the side.
Many people think fish is difficult to cook and that salmon is expensive. Per kilo (pound) it’s a bit higher than other fish, but the portion you need in order to be satisfied is much smaller than with other fish. A whole fillet is really not necessary, only a slice about 1 ½ inches thick per person.
Also, salmon may be cooked rare, medium and well done, just like a steak. Rare is delicious!
• 1/4 cup vegetable oil
• 1/2 cup orange juice
• 3 tablespoons lime juice
• 1 tablespoon tequila
• 1 tablespoon grated lime zest
• 1 tablespoon seeded, deveined and minced habanero pepper
• 1 clove garlic, minced
• 4 (5 ounce) salmon steaks
• 1/4 cup butter, softened
• 1/4 teaspoon garlic salt
• 1 tablespoon lime juice
• 2 teaspoons seeded, deveined and minced habanero pepper
• 2 teaspoons grated lime zest
1. In a bowl, stir together vegetable oil, orange juice, 3 tablespoons lime juice, tequila, 1 tablespoon lime zest, 1 tablespoon habanero pepper, and garlic. Reserve a small amount to use as a basting sauce, and pour the remainder into a shallow baking dish. Place the salmon in the shallow dish, and turn to coat. Cover, and refrigerate for 2 to 4 hours, turning frequently.
2. In a small bowl, mix together softened butter, garlic salt, 1 tablespoon lime juice, 2 teaspoons habanero pepper, and 2 teaspoons lime zest. Cover, and refrigerate.
3. Preheat grill for medium heat. May also be sautéed in a hot skillet.
4. Lightly oil grill grate, and place salmon on the grill. Cook salmon for 5 to 8 minutes per side, or until the fish can be easily flaked with a fork.
5. Transfer to a serving dish, top with habanero butter, and serve.
Serves 4 persons with 5-ounce portions
Calories per portion: 480
Originally published by Mexican Caribbean Today. Local News Coverage for the Mexican Caribbean Today and media content is written by Cynthia Nolan and Armando Elizalde, from Playa del Carmen, Quintana Roo.