4 servings (serving size: 1 fillet and 1 cup pasta)
Photo: Randy Mayor; Styling: Mary Catherine Muir
1 teaspoon grated lime rind
3 tablespoons fresh lime or lemon juice
1 tablespoon tequila
2 teaspoons sugar
2 teaspoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon grated orange rind
1 garlic clove, crushed
4 (6-ounce) salmon fillets (about 1 inch thick)
8 ounces uncooked angel hair pasta
Lime slices (optional)
How to Make It
Combine first 8 ingredients in a large zip-top plastic bag; add fish to bag. Seal and marinate in refrigerator 20 minutes.
While fish is marinating, cook pasta according to package directions, omitting salt and fat. Drain and keep warm. Remove fish from bag, reserving marinade.
Place fish on a broiler pan coated with cooking spray; broil 7 minutes or until fish flakes easily when tested with a fork, basting occasionally with reserved marinade. Serve over pasta. Garnish with lime slices, if desired.
I agree with previous reviewers... the recipe as written is pretty boring. However, the second time I made it (and every time thereafter), I saved the marinade, boiled it for a minute or two to sterilize it, and then used it as a sauce for the fish and pasta. Wow! Whole new recipe, and quite delicious. (I also used a bit of orange extract instead of the orange peel since I didn't have the peel, but this isn't a major change.)