I adapted this from Grill This, Not That, part of the Eat This, Not That series of books.
This was really good.
Juice of 1 lime
2 tbsp tequila
1 tbsp vegetable oil
1/2 medium onion, chopped
2 jalapeno peppers, chopped
1 clove garlic
Salt and pepper
1 lb salmon fillet, cut into 4 pieces
Place all marinade ingredients into Ninja Pulse 40 Oz Container. Pulse a few times to break it all down, almost pureed.
Place salmon in a casserole big enough to hold it in one layer. Top with marinade. Let marinate for 1/2 hour.
To cook: Preheat a cast iron grill OR put coals in a chimney starter and start them. Once the coals are ready, pour carefully into grill. If cooking indoors, once the cast iron grill pan is hot place fish on the grill and cook for 5 minutes per side. If cooking outdoors, place fish in one of the things that hold fish sturdily (it looks like a fish and opens and closes). Grill fish for 5 minutes per side over MED-HIGH heat. Place on cooler side for a few minutes and then remove and let cool a bit.
Serve with rice pilaf or potatoes.
*original recipe is for shrimp, not salmon.
Yield: 4 servings
Source: Grill This Not That
Posted by RisaG 9/28/12