br>Combine all the Honey-Lime Butter ingredients in a small food
/4 cup for Cactus-Lime-Butter Sauce.
Combine 1 cup
ach with 1 tablespoon lime butter sauce.
***Lime Butter Sauce:
Puree garlic
b>butter, lime zest, lime juice, garlic, and salt together in a bowl. Spoon butter
br>Combine ingredients for cilantro-lime butter in a small bowl and
Make chile lime butter:
Stir together butter, shallot, zest, lime juice, chile and salt in a bowl.
Prepare fish:
Pat fish dry and sprinkle with salt.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking.
Saute 3 pieces of fish, using a spatula to turn once, until golden and just cooked through, 4 to 5 minutes.
Transfer to a plate and saute remaining fish in same manner.
Serve each piece of fish with a dollop of chile lime butter.
inutes.
For the Chilie-Lime Butter:.
In a small bowl
In a small bowl, combine first 8 ingredients.
With a spoon or a basting brush, spread seasoning paste over the chicken.
Grill chicken.
In a small bowl, combine all lime butter ingredients.
Drizzle over chicken just before serving or serve separately for dipping.
lices generously with the ginger butter.
Place slices of smoked
Heat a lightly greased grill over medium heat or use a Foreman Grill lightly oiled.
I used my Foreman Grill.
In a saucepan, melt butter and add your lime juice and lime zest. Dip the seasoned salmon in the lime butter and put on the grill. Grill for approximately l l/2 to 2 minutes and add more of the lime butter. Cook until flakey.
Serve over rice or noodles seasoned with salt, pepper, lime zest and parsley.
ntil smooth.
Season jalapeno-lime butter to taste with salt.
br>Chile Lime Butter:
Stir chile powder, lime juice and lime zest into
n same frying pan, add lime juice and cook over low
he butter in a small bowl, add the chili powder, lime peel, lime
In glass or stainless steel bowl, combine lime juice and ginger root; add salmon and let stand at room temperature for 15 minutes, turning fillets over every 5 minutes.
In small bowl, combine butter and lime peel; set aside.
Spray grill or fish basket with nonstick cooking spray.
Grill salmon approximately 10 minutes per inch or until flaky.
Remove from grill.
Spread immediately with lime butter.
Light a grill or preheat a grill pan. In a small bowl, combine the butter, garlic, lime zest, lime juice and a pinch of salt. In another bowl, combine the paprika, cumin and chipotle powder with 1 1/2 teaspoons of kosher salt. Rub the mixture all over the steaks.
Oil the grate and grill the steaks over moderately high heat, turning once, until slightly charred and medium-rare, about 12 minutes. Transfer the steaks to plates and top with the lime butter. Let the steaks stand for 3 to 4 minutes before serving.
In a blender, puree the garlic, lime juice, salt and pepper until smooth. Add melted butter and blend another 30 seconds. Season salmon fillets all over with salt and pepper. Grill over medium heat on lightly oiled grill rack 4 to 6 minutes (cover if using gas grill.) I used the Flavorwave Oven. Turn fillets over and grill until just cooked through, 4 to 6 minutes more. Sprinkle fillets with lime zest and cilantro and then top with the lime butter sauce.
he water, wine and key lime juice in a large saucepan
Melt butter in small saucepan on stove top or barbecue grill. Stir in lime juice and thyme leaves; mix well.
Heat barbecue so that coals are very hot.
Grill fish over hot coals for 5 minutes on first side.
Baste occasionally with lime butter; turn fish and brush again.
Grill for another 5 minutes.
Serve fish garnished with lime slices and thyme sprigs.
Makes 8 servings.
In a small bowl mix butter, zest, 1 tsp lime juice, garlic, coriander, salt and pepper to taste. Rub both sides of swordfish steaks with remaining 2 tsp lime juice and season with salt and pepper. Grill swordfish on an oiled rack set 5-6 inches over glowing coals until just cooked through, 3-4 minutes on each side. Alternatively, swordfish may be grilled in a hot well seasoned ridged grill pan over moderately high heat.
Top each swordfish steak with a dollop of coriander lime butter and serve.