Tequlia Grilled Salmon With Raspberry Sauce (fish)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1/2 cup chopped cilantro 1/2 cup tequila 1/4 cup lime juice 1/4 cup orange juice 1/4 cup olive oil 2 teaspoon minced garlic 2 teaspoon pepper 1 teaspoon salt 4 (6 oz.) salmon filets 1 lb fresh or frozen raspberries, thawed 1/2 cup confectioner’s sugar Juice of one-half lemon (3 tbsp) 1/4 cup raspberry liqueur (optional)

Instructions

Blend together all ingredients, except salmon, in gallon size zip-lock plastic bag or flat dish. Add salmon to marinade; turn several times to coat. Cover, if needed, and refrigerate for 1 hour (or longer), turning salmon over after 30 minutes.
Grill salmon on oiled hot grill or in a oiled grill pan, turning once during cooking, about 6 to 12 minutes per inch of thickness. Do not overcook. Serve with sauce, serves 4.

While the fish is cooking place the fresh raspberries in a bowl and mash slightly, microwave for 3 to 5 minutes until hot. Cool slightly then place the raspberries, raspberries, lemon juice and liqueur in a food processor and process. Strain to remove the seeds if you wish and then cool the mixture in the refrigerator and serve with salmon.

Serving Size

makes 4 servings

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .