2# Salmon fillet, skin removed
2 tsp. fresh lime juice
3 tsp. butter, melted
Salt and pepper to taste
3 tsp. butter
3-4 jalapeno peppers, seeded and diced
1-1/2 to 2 tsp. fresh lime juice
2/3 c. sour cream
salt to taste
ground white pepper, to taste
Place salmon fillets in a non-reactive shallow dish. Combine lime juice and butter. Brush over salmon, coating both sides of fillet. Sprinkle with salt and pepper. Let stand 15 minutes. Place fish in grilled basket or place directly on grate. Grill, covered over medium heat for 15 minutes, turn fish, grill other side until fish is firm to the touch, about 15 more minutes.
Meanwhile, for sauce, melt butter in a small saucepan over medium low heat. Add chopped peppers and cook until tender, stirring occasionally. Add sour cream and stir until heated through. Do not boil. Mix in lime juice. Add salt and pepper.
Transfer fish to platter. Spoon sauce over salmon. Garnish with lime wedges. Makes 4 servings.