This dish, for those who like "hot" food, can be made even hotter by using more crushed peppercorns. It is adapted from the classic French recipe Steak Au Poivre. 2 tbsp. each: melted butter and fresh lime juice 4 salmon steaks, each about 1 inch thick 8 slices fresh lime Oil for greasing fish basket Lime wedges for garnish Tartar Sauce

1. Crush peppercorns using mortar and pestle. Or, if no mortar is available, put peppercorns in kitchen towel, then fold it to form envelope. Use a hammer to crush peppercorns coarsely.

2. Combine melted butter and lime juice and brush each salmon steak on one side with the mixture. Press crushed peppercorns firmly into salmon steaks with heel of hand. Turn and brush remaining side with melted butter and lime combination. Press crushed peppercorns firmly into remaining side of salmon steaks.

3. Arrange 4 slices of lime in prepared fish basket and set salmon steaks over lime slices. Top each salmon steak with another lime slice. Fasten top of basket. Grill over ashen coals for about 4 minutes on each side or until fish flakes easily with fork. Serve immediately, garnished with lime wedges.

Note: Lime wedges are important; or substitute homemade Tartar Sauce.