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Salmon With Brazilian Spice

bbq, salmon

2 cloves garlic; minced
1/4 cup fresh lemon juice
1/2 cup fresh orange juice
1 tablespoon minced orange zest
2 tablespoons light brown sugar
1 to 2 teaspoons cayenne
4 bay leaves; ground
salt and freshly ground pepper; to taste
6 salmon fillets; each 1 inch thick
olive oil
lemon wedges

Tuna swordfish or halibut can be substituted for the salmon, as they have the depth of flavour required to stand up to the personality of this spicy rub. Be careful not to marinade longer than 30 minutes or the citrus will start to "cook" the fish. Preheat lightly greased grill to medium-high. In a bowl combine garlic, lemon juice, orange juice, orange zest, brown sugar, cayenne, bay leaves, salt and pepper. Whisk together well Lay fish in shallow glass or ceramic baking dish. Pour marinade over fish, turning to coat well. Cover with plastic wrap; marinate for 30 minutes, turning once or twice. Remove fish from baking dish, discarding any remaining marinade. Brush a little olive oil on both sides of fillets. Place fish on grill, skin-side down. Cook, turning once, for 8 to 10 minutes or according to taste. Serve immediately with fresh lemon wedges.

Contributor: Kathleen Sloan - The Global Grill (National Post)

Yield: serves 6

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