Makes 4 servings. Difficulty
1 teaspoon grated lime zest 1 teaspoon grated lemon zest Juice from 1 small lemon 1 Tablespoon tequila 2 teaspoons sugar 1 teaspoon vegetable oil 1 teaspoon salt 1 garlic clove, minced 4 6-ounce salmon fillets 1 teaspoon celery salt 1/4 teaspoon hot red pepper flakes 1/4 teaspoon freshly ground black pepper
In a medium bowl, combine the lime zest, lemon zest, lemon juice, tequila, sugar, vegetable oil, salt and garlic. Place the fillets in a large zip lock bag and pour the mixture over the salmon. Seal the bag and turn to coat each fillet thoroughly with marinade. Marinate in the refrigerator for 20-30 minutes. Remove the salmon from the marinade and reserve the marinade for basting. In a small bowl, combine the celery salt, hot red pepper flakes and ground black pepper. Sprinkle the celery salt mixture over the tops of each fillet.
Preheat a broiler. Place fish on a broiler pan coated with cooking spray or brush with olive oil. Broil salmon for 7 minutes or until fish flakes easily with a fork, basting occasionally with reserved marinade. Serve.