4 salmon steaks 1 cup freshly squeezed lime juice ½ teaspoon crushed black pepper 1 teaspoon sherry from Bird Peppers in Sherry, or substitute sherry with a pinch of chile powder ¼ cup olive oil 1 teaspoon salt
Combine the salmon steaks, lime juice, black pepper, and sherry and marinate overnight in the refrigerator. Remove the steaks and pat them dry. Combine the olive oil and salt and spread the mixture over the steaks. Place the steaks in a wire rack (for easy turning) and grill over hot hardwood coals, taking care that the dripping olive oil does not cause flames to burn the steak. Grill for about 8 minutes per side, depending on the thickness of the steaks (this takes some guesswork).