Cilantro Mayo Recipe Recipes Recipe For Stuffed

CILANTRO LIME MAYO

Steps:

• Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste.

CILANTRO MAYONNAISE - SOUTH BEACH DIET

Steps:

• Put all ingredients in a blender.
• Blend until smooth.
• Store in the refrigerator.

LIME, CHILE AND CILANTRO MAYO

Steps:

• Pour the egg yolks into a bowl and mix with the garlic, mustard, and some of the lime juice.
• Adjust the seasonings with salt, and pepper and, using an electric hand mixer or whisk, beat the ingredients and gradually start to add the oil, one drop at a time. Keep adding the oil until the mixture thickens, and emulsifies. If the mayonnaise looks like it might split or break, add a spoonful or so of warm water and stir it in. This usually "brings it back." If you find that your mayonnaise is too thick, add a little more warm water until you achieve the desired consistency.
• Stir in the chile, including the seeds (adding a few seeds at a time, depending on the desired heat), the cilantro, and the rest of the lime juice, to taste.

STUFFED AVOCADO WITH CILANTRO MAYONNAISE

Steps:

• Dice the avocado pulp. Combine the pulp with the tomatoes, onion, and olives and mix well. Fill the avocado shells with the avocado mixture. Prepare the cilantro mayonnaise, combining all ingredients and mixing well. Dollop the cilantro mayonnaise on top of each stuffed avocado half.

LIME-AND-CILANTRO-STUFFED BLACK BASS

Steps:

• Prepare grill for medium-high heat; oil grate. Season bass inside and out with salt and pepper. Stuff bass with half of cilantro and half of lime slices; tie closed with kitchen twine, spacing 2" apart (this will hold the stuffing in and make it easier to turn fish on the grill).
• Grill bass undisturbed until skin is charred and crisp and flesh of bottom fillet is flaky and opaque, 6-10 minutes, depending on size of fish.
• Place a metal spatula underneath bass and brace with tongs on top for support, then lift and gently roll it over onto the other side. Cook until flesh of other fillet is flaky and opaque, 6-10 minutes. If a small knife or a tester slides easily into the thickest part of flesh, fish is done.
• Line a platter with remaining cilantro and lime slices. Place bass on top and remove twine. (Or transfer to a cutting board if you want to fillet first.)

CILANTRO-LIME MAYONNAISE

Steps:

• Blend first 5 ingredients in processor until cilantro is finely chopped. Add mayonnaise and process just to blend. Transfer to small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)