Shelly Carroccia likes to use wild salmon for this simple marinated dish. She serves it on whatever local greens (chard, spinach, rapini) are available for sautéing.
1/4 cup tequila
3 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
4 salmon fillets, 6 ounces each
In a small bowl, combine tequila, lime juice, olive oil, salt, paprika, cumin, and cayenne pepper. Place salmon in a resealable plastic bag set in a shallow dish. Pour marinade over salmon. Seal and refrigerate for 1 to 3 hours, turning bag occasionally. Remove salmon from marinade, reserving excess marinade.
For a charcoal grill, place fish, skin side up, on a greased grill rack of an uncovered grill over medium coals for 4 to 6 minutes for each 1/2 inch of thickness or until fish flakes easily when tested with a fork, turning once and brushing with some of the reserved marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on the greased rack of the grill over heat. Cover and grill as above.) Bring remaining marinade to a boil. Serve salmon atop sautéed Swiss chard or spinach; drizzle with hot marinade.
As prepared, each serving contains 300 calories, 13g total fat, 90mg cholesterol, 710mg sodium, 1g total carbohydrate and 34g protein.