Lime and Tequila Grilled Salmon


  • 4 × 170 g (6 oz) wild salmon cutlets
  • 4 tablespoons olive oil
  • 2-3 tablespoons tequila, in a teacup
  • 1 lime, grated zest and juice separate
  • fresh, coarsely ground black pepper
  • fresh coriander leaves and lime wedges – for garnish


Brush the fish all over, first with olive oil and then tequila, and let the flavours mingle for 20 minutes or so. Then brush with the lime juice, sprinkle on the pepper and lime zest, and cook under a hot grill, or on a griddle, until cooked to your liking. Serve with a salsa, sliced avocado, and mashed potatoes into which you have mixed a little finely chopped green chilli, coriander and chives.

Some of the marinade ingredients make a drink not unlike margarita. It is called Border Buttermilk, a mixture of frozen lime juice and tequila, and a little syrup, if you like, or salt.