GRILLED SEA BASS WITH CHILI-LIME DRESSING
While this recipe for grilled sea bass with an Asian chile-lime dressing is super-fast and easy, it doesn't taste or look super-fast and easy. Your guests will be impressed, and it will be our little secret. I served mine with some caramelized parsnips.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
- Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
- Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
- Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.
Nutrition Facts : Calories 154.8 calories, Carbohydrate 3 g, Cholesterol 47.2 mg, Fat 5.8 g, Fiber 0.3 g, Protein 21.5 g, SaturatedFat 1.1 g, Sodium 774.8 mg, Sugar 2 g
BAKED HADDOCK WITH LIME BUTTER RECIPE - (4.2/5)
Provided by kristentirrell
Number Of Ingredients 14
Steps:
- HADDOCK: In a small bowl mix lime juice, Worcestershire sauce, garlic seasoning, salt, and black pepper to taste. Place haddock on an oil sprayed piece of foil, pour the mixture over the haddock, drizzle with olive oil then sprinkle with dried parsley flakes. Refrigerate at least 1/2 hour. Bake in the foil, at 400°F hot oven or place foil on the grill for 15 to 20 minutes or until fish flakes easily. Serve with lime butter sauce over the top. LIME BUTTER SAUCE: In a large fry pan, melt 1/2 stick of butter, add 1 teaspoons of minced fresh garlic, add a drop of Worcestershire sauce. Whisk all together. Add 2 tablespoon Italian parsley, and the juice of one fresh lime. Cook just a few minutes on low, making sure all the flavors have combined. When fish is cooked, pour over the fish and serve.
HADDOCK WITH LIME-CILANTRO BUTTER
Here in Louisiana, the good times roll when we broil fish and serve it with lots of lime juice, cilantro and butter. -Darlene Morris, Franklinton, Louisiana
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat broiler. Sprinkle fillets with salt and pepper. Place on a greased broiler pan. Broil 4-5 in. from heat until fish flakes easily with a fork, 5-6 minutes., In a small bowl, mix remaining ingredients. Serve over fish.
Nutrition Facts : Calories 227 calories, Fat 10g fat (6g saturated fat), Cholesterol 121mg cholesterol, Sodium 479mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
CHILI LIME FRUIT SALAD
Provided by Valerie Bertinelli
Categories dessert
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Add all the cut fruit to a large serving bowl. Add the lime zest, juice, and chili powder to a small bowl and whisk to combine. Pour the chili-lime mixture over the fruit and toss to combine. Serve immediately or refrigerate until ready to serve.
CHILI LIME HADDOCK
Steps:
- Heat olive oil in your skillet. On a plate sprinkle the herb and garlic and chili lime sansel seasonings. More or less depending on your tastes. Dip one side of each fillet and place in hot skillet then sprinkle herb and garlic and chili lime sansel on un-seasoned side of fillet. Sear both sides of haddock and then place on crisper and put in the oven for 20 minutes at 350 degrees. Cook time may vary depending on thickness of fillet. Place a cookie sheet on bottom rack of oven to catch any drippings but the searing usually prevents most. I topped with fresh cilantro and a lemon wedge. Enjoy! Note* This could also be done without crisper by pan frying them in your skillet.
SOUTHWESTERN-STYLE LIME CHILI
I came up with this recipe the first week of October, when I was participating in a chili cook-off in Mountain Home, ID. Came out great and every judge and taster enjoyed it. It will have the authentic chili flavor with a little 'twist.' This recipe should be started the night before you wish to serve it.
Provided by bakerandahalf
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 14h50m
Yield 12
Number Of Ingredients 16
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the green bell peppers, onion, and garlic in the hot oil until soft, 5 to 7 minutes. Add the sirloin roast to the pepper mixture and continue cooking until the beef is completely browned, 25 to 30 minutes.
- Stir the chili beans, diced tomatoes, tomato sauce, water, chili powder, cumin, nutmeg, salt, black pepper, lime juice, and Worcestershire sauce into the pot; reduce heat to medium-low and cook 3 to 5 hours. Remove from heat and allow to cool slightly before chilling in refrigerator overnight.
- Before serving, return pot to stove over medium-low heat; cook another 3 to 4 hours.
Nutrition Facts : Calories 264.8 calories, Carbohydrate 28.4 g, Cholesterol 33.1 mg, Fat 9.3 g, Fiber 7.4 g, Protein 20.9 g, SaturatedFat 2.3 g, Sodium 2000.1 mg, Sugar 8 g
CHILI LIME COD
Provided by Taste of Home
Time 10m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine vegetable oil, chili powder, garlic powder and salt. Sprinkle over fillets and rub evenly over all sides. Tuck any thin part of the fillets under for even cooking. Put prepared fillets in a medium or large ZIPLOC Brand Zip 'n Steam Bag, placing thicker portions toward outer edge of bag. Seal bag and place in microwave., Cook on high for 3-1/2 minutes for 1/2-in. thick fillets. If needed, continue microwaving at 30-second intervals until fillets flake easily with a fork. Let stand 1 minute before handling. Carefully open bag. Use spatula to remove fillets from bag., Spoon lime juice and butter over fillets. Garnish the fillets with parsley.
Nutrition Facts :
CASHEW, CHILLI & LIME-CRUSTED FISH
The full-flavoured crust gives a hint of heat to this Indian-style meal
Provided by Anjum Anand
Categories Dinner, Main course
Time 25m
Number Of Ingredients 10
Steps:
- Rub the oil and garlic paste over the fish with 2 tbsp of the lime juice. Season, then marinate for 20-30 mins.
- Heat oven to 190C/170C fan/gas 5. Whizz together the crust ingredients and the remaining lime juice to make a rough paste. Pat the fish fillets dry with some kitchen paper, then press a quarter of the crust onto each fillet. Lift onto an oiled baking tray, then roast for 12-15 mins until cooked through.
Nutrition Facts : Calories 356 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.24 milligram of sodium
BAKED HADDOCK WITH LIME AND TOMATO SAUCE
If you're lucky enough to have a surfeit of tomatoes and peppers in your garden, here's a perfect use to put them to! This recipe has huge flavors, and is as healthy as it comes. There's still a bit of crunch left in the peppers when it's done, providing a nice textural contrast to the fish, tomatoes, etc. I'm not sure where I found this recipe originally, but a google search turned it up at grouprecipes.com, among other locations. Enjoy!
Provided by lecole54
Categories Low Cholesterol
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Rinse fillets and pat dry.
- In large saucepan heat oil over medium high heat.
- Add onions and cook until tender about 10 minutes.
- Stir in coriander and cayenne then cook 2 minutes.
- Add diced red and green peppers and tomatoes.
- Reduce heat to low and cook uncovered for 10 minutes.
- Remove saucepan from heat and stir in lime juice then season with salt and pepper.
- Arrange fillets in a buttered shallow baking dish then cover with sauce.
- Bake uncovered for 25 minutes then sprinkle with cilantro and serve.
Nutrition Facts : Calories 244.1, Fat 11.4, SaturatedFat 1.6, Cholesterol 57, Sodium 369, Carbohydrate 16, Fiber 3.7, Sugar 8, Protein 21.2
LIME CHICKEN CHILI
Lime juice gives this chili a zesty twist, while canned tomatoes and beans make preparation a snap. Try serving bowls with toasted tortilla strips. -Diane Randazzo, Sinking Spring, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings (2 quarts).
Number Of Ingredients 19
Steps:
- In a large saucepan, saute onion and peppers in oil for 7-8 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add chicken; cook and stir over medium heat for 8-9 minutes or until no longer pink. , Stir in the flour, cocoa and seasonings. Add the tomatoes, lime juice and lime zest. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring frequently. Stir in beans; heat through. , Meanwhile, place tortilla strips on a baking sheet coated with cooking spray. Bake at 400° for 8-10 minutes or until crisp. Serve chili with sour cream and tortilla strips.
Nutrition Facts : Calories 357 calories, Fat 14g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 643mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 8g fiber), Protein 21g protein.
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