Margarita Salmon
                                                  

INGREDIENTS:

6 TBSP LIME JUICE
4 TBSP OLIVE OIL
2 TSP SALT
2 TSP PAPRIKA
1 TSP CUMIN
1/2 CUP TEQUILA
1/2 TSP CAYENNE PEPPER
4 SALMON FILLETS

DIRECTIONS:

IN A BOWL COMBINE TEQUILA, LIME JUICE, OLIVE OIL, SALT, PAPRIKA, CUMIN AND CAYENNE PEPPER.
MIX IT UP.
PLACE FISH IN SHALLOW BOWL AND POUR THE MARINADE OVER THE SALMON.
COVER AND REFRIGERATE FOR 2-3 HRS.
CHARCOAL GRILL
PLACE SALMON SKIN SIDE UP ON A GREASED GRILL RACK OF AN UNCOVERED GRILL FOR 4 TO 6 MIN. FOR EACH 1/2 INCH OF THICKNESS. TURN FISH ONCE THROUGH GRILLING.
BRUSH ON SOME OF THE RESERVED MARINADE.
TEST WITH FORK TO MAKE SURE FISH FLAKES EASILY.
GAS GRILL INSTRUCTIONS ARE THE SAME. JUST COVER AND GRILL AS ABOVE.