Chile Lime Butter Recipes

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SALMON WITH CHILLI & LIME BUTTER



Salmon with chilli & lime butter image

This speedy midweek supper is low in fat but big on flavour. Ready in just 20 minutes, the chilli, lime zest, spring onions and coriander give it Thai appeal

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 7

1 tbsp olive oil
4 salmon fillets
knob of butter
6 spring onions , finely sliced
1 large red chilli , halved, deseeded and finely chopped
zest and juice 1 lime
small bunch coriander , chopped

Steps:

  • Heat the oil in a large frying pan and cook the salmon, skin side down, for about 5-6 mins until the skin is crispy and golden. Turn the salmon fillets carefully, then cook for a further 2 mins. Remove from the pan and set aside.
  • Tip the butter in the pan and, when melted, add the spring onions, chilli and lime zest to sizzle in the butter for 2 mins, then add the lime juice. Spoon the chilli and lime butter over the salmon. Scatter with the coriander and serve with boiled rice.

Nutrition Facts : Calories 300 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 29 grams protein, Sodium 0.2 milligram of sodium

STEAMED VEGETABLES WITH CHILE-LIME BUTTER



Steamed Vegetables with Chile-Lime Butter image

Kids of all ages will gobble up their veggies when topped with a citrus-pepper butter.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 7

2 tablespoons butter or margarine
1 small clove garlic, finely chopped
1 teaspoon grated lime peel
1 teaspoon finely chopped serrano or jalapeño chile
1/2 teaspoon salt
1 tablespoon fresh lime juice
3 cups cut-up fresh vegetables, such as broccoli florets, cauliflower florets and/or sliced carrots

Steps:

  • In 1-quart saucepan, melt butter over low heat. Add garlic; cook and stir about 20 seconds. Add lime peel, chile, salt and lime juice; mix well. Set aside.
  • In 4-quart saucepan, place steamer basket. Add 1 cup water; heat to boiling.
  • Add cut-up vegetables to basket; cover and cook 4 to 5 minutes or until crisp-tender.
  • To serve, place vegetables in serving bowl. Add butter mixture; toss gently to coat.

Nutrition Facts : Calories 60, Carbohydrate 3 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 0 g, TransFat 0 g

ROASTED CORN WITH CHILI LIME BUTTER



Roasted Corn with Chili Lime Butter image

Provided by Tyler Florence

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 5

6 ears fresh corn, unhusked
1/4 pound butter (1 stick), room temperature
2 teaspoons chili powder
1 lime, zested
1 lime, cut into wedges

Steps:

  • Preheat oven to 350 degrees F.
  • Place the corn in its husks directly on the oven rack and roast until the corn is soft when you press on it, 30 to 40 minutes.
  • While the corn is roasting, combine the butter with the chili powder and lime zest.
  • Peel down the husks and tie in a knot to use as a handle while eating. Rub the corn with soft butter mixture, and garnish with a lime wedge. (This roasting method produces the sweetest corn I have ever tasted.)

PAN-SEARED TILAPIA WITH CHILE LIME BUTTER



Pan-Seared Tilapia with Chile Lime Butter image

Categories     Fish     Quick & Easy     Low/No Sugar     Tilapia     Hot Pepper     Summer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

For chile lime butter
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon finely chopped shallot
1 teaspoon finely grated fresh lime zest
2 teaspoons fresh lime juice
1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds
1/2 teaspoon salt
For fish
6 (5- to 6-oz) pieces skinless tilapia fillet or farm-raised striped bass fillets with skin
1/2 teaspoon salt
2 tablespoons vegetable oil

Steps:

  • Make chile lime butter:
  • Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
  • Prepare fish:
  • If using striped bass, score skin in 3 or 4 places with a thin sharp knife to prevent fish from curling (do not cut through flesh). Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner.
  • Serve each piece of fish with a dollop of chile lime butter.

GRILLED CHILI STEAK WITH GARLIC-LIME BUTTER



Grilled Chili Steak with Garlic-Lime Butter image

As we head into grilling season, this is something you should definitely add to the rotation. New York strip steaks are dry-brined with a chili rub, grilled to perfection, and topped with a rich garlic-lime butter providing a flavor profile similar to that of a bowl of chili. Serve with a cold potato salad, baked or barbecued beans, or a green salad if desired.

Provided by Chef John

Time 3h25m

Yield 2

Number Of Ingredients 13

2 teaspoons chili powder
½ teaspoon ground cumin
½ teaspoon ground chipotle powder
1 teaspoon freshly ground black pepper
3 pinches cayenne pepper
2 (10 ounce) New York strip steaks
1 ½ teaspoons kosher salt
1 clove garlic, sliced
1 pinch salt
2 tablespoons salted butter, softened
1 medium lime, zested
1 teaspoon vegetable oil
grated lime zest for garnish

Steps:

  • Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
  • Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
  • Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
  • Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
  • Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
  • Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
  • Remove from the grill and top with garlic-lime butter.

Nutrition Facts : Calories 630.2 calories, Carbohydrate 6.6 g, Cholesterol 163.3 mg, Fat 47.7 g, Fiber 2.3 g, Protein 44 g, SaturatedFat 20.9 g, Sodium 1734.2 mg, Sugar 0.8 g

BAKED DELICATA SQUASH WITH LIME BUTTER



Baked Delicata Squash with Lime Butter image

My new favorite squash is Delicata, an heirloom squash happily being rediscovered. Look for them in the winter squash section of your grocery store. They're cream to pale yellow with green stripes, and their flesh is orange, slightly sweet and smooth but not stringy. My sister suggested the lime butter topping (my personal favorite), but a blend of maple syrup and butter is good, too. The squash usually aren't very big, so plan half a squash per person.

Provided by Dave McIntyre

Categories     Side Dish     Vegetables     Squash

Time 40m

Yield 4

Number Of Ingredients 6

2 delicata squash, halved and seeded
3 tablespoons butter, softened
1 tablespoon fresh lime juice
1 teaspoon chili powder, or to taste
½ teaspoon lime zest
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place the squash cut side down into a baking dish. Pour water into the dish to about 1/4 inch deep.
  • Bake in preheated oven until the squash pierces easily with a fork, about 30 minutes.
  • Meanwhile, blend the butter with the lime juice and chili powder in a small bowl. Mix in the lime zest, if desired. Season to taste with salt and pepper. Spoon the butter mixture into the cooked squash, and serve immediately.

Nutrition Facts : Calories 165.7 calories, Carbohydrate 23.2 g, Cholesterol 22.9 mg, Fat 9 g, Fiber 3.5 g, Protein 1.9 g, SaturatedFat 5.5 g, Sodium 74.6 mg, Sugar 4.9 g

CHILI LIME BUTTER



Chili Lime Butter image

This is a great change from usual toppings for corn, baked potato, rolls and just as delish mixed into rice. Experiment...that's what cooking is all about!

Provided by Happy Harry 2

Categories     Lime

Time 40m

Yield 2 serving(s)

Number Of Ingredients 4

4 tablespoons salted butter, soften (may use margarine)
1 teaspoon lime peel, grated
1 teaspoon lime juice, fresh
1 teaspoon chili seasoning mix

Steps:

  • Combine the juice until incorporated into the butter.
  • Mix rest of ingredients into butter.
  • Allow to stand at least 30 minutes for flavors to meld.

CHILE LIME BUTTER



Chile Lime Butter image

This one is a real winner on corn. But you'll also want to use it on steaks and chops and just have some around the house to smear on bread.

Provided by Nimz_

Categories     Tex Mex

Time 19m

Yield 1/2 cup

Number Of Ingredients 4

1/2 cup butter, softened
1 grated lime peel
1 lime, juice of
2 teaspoons red chili pepper flakes

Steps:

  • Mix all ingredients thoroughly.
  • Refrigerate for one hour.

Nutrition Facts : Calories 1679.2, Fat 185.9, SaturatedFat 116.9, Cholesterol 488.1, Sodium 1414.1, Carbohydrate 12.2, Fiber 3.9, Sugar 2.2, Protein 3.5

CHILE LIME BUTTER



CHILE LIME BUTTER image

Yield 12 servings

Number Of Ingredients 7

For chile lime butter
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon finely chopped shallot
1 teaspoon finely grated fresh lime zest
2 teaspoons fresh lime juice
1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds
1/2 teaspoon salt

Steps:

  • Combine All

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