• 4 × 170 g (6 oz) wild salmon cutlets
• 4 tablespoons olive oil

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 chive