boxing Salmon

• 14 cup vegetable oil
• 12 cup orange juice (freshly-squeezed is good)
• 1 tablespoon lime zest
• 3 tablespoons lime juice, freshly-squeezed
• 1 tablespoon tequila
• 1 tablespoon habanero pepper, minced
• 1 garlic clove, minced
• 4 (5 ounce) salmon fillets
• 14 cup butter, softened
• 14 teaspoon garlic salt
• 2 teaspoons grated lime zest
• 1 tablespoon lime juice, freshly-squeezed
• 2 teaspoons habanero peppers, minced

1. In a mixing bowl, combine first 7 ingredients; stir well.
2. Reserve a small amount (2 or 3 tablespoons) to use as a basting sauce; pour remainder into a shallow baking dish just large enough to hold salmon fillets in a single layer.
3. Place salmon in baking dish, turning to coat thoroughly with marinade.
4. Cover and refrigerate; marinate for 2 to 4 hours, turning frequently.
5. In a small bowl, combine Lime-Habanero Butter ingredients, mashing with a fork to blend well.
6. Cover butter mixture and refrigerate until serving time.
7. When ready to cook, lightly oil grate and preheat on 'medium'.
8. Cook salmon for approximately 5 to 8 minutes per side, until fish flakes easily when scraped with the tines of a fork.
9. (We particularly like this when the skin is a little 'blackened'.
10. ).
11. Serve immediately, topped with a pat of the butter mixture, with additional butter on the side for vegetables, rice or bread.

vegetable oil, orange juice, lime zest, lime juice, tequila, habanero pepper, garlic, salmon fillets, butter, garlic, lime zest, lime juice, peppers

Taken from www.food.com/recipe/boxing-salmon-196291 (may not work)