Garlic Lime Marinated Trout Recipes

GARLIC-LIME PORK CHOPS

Steps:

• Mix salt, Italian seasoning, black pepper, chili powder, 1/4 teaspoon garlic powder, paprika, and onion powder together in a bowl. Sprinkle spice mixture generously on both sides of pork chops.
• Heat butter and olive oil in a large, heavy skillet over medium heat. Cook pork until no longer pink in the center and golden brown on both sides, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer pork chops to a serving plate, reserving juices in the skillet.
• Add lime juice and garlic powder to the same skillet and mix into leftover juices. Stir to combine and pour over the pork chops.

GARLIC LIME SHRIMP

Steps:

• In a large skillet, saute the shrimp, garlic, salt and cayenne in butter until the shrimp turn pink, about 5 minutes. Stir in lime juice and parsley. Serve with pasta.

LIME-MARINATED SKIRT STEAK

Steps:

• In blender, combine lime juice, soy sauce, garlic, and jalapeno; puree until smooth. Transfer to a shallow dish or large resealable plastic bag. Toss with steak to coat. Let stand at least 30 minutes, and no more than 2 hours, to infuse with flavor.
• Heat a large skillet over medium-high, until very hot. Cook steak, in two batches if necessary, until browned, 2 to 3 minutes per side for medium-rare. Let rest 10 minutes before slicing thinly. Serve with lime wedges, if desired.

STEAKS IN GARLIC LIME MARINADE (PALOMILLA)

Steps:

• Combine all ingredients except for the steaks in a food processor or blender. Process until the mixture is a smooth liquid paste.
• On a plate or in a zip top bag, combine 1/2 of the marinade with the steaks, making sure the meat is well coated. Let sit in the refrigerator for 1/2 hour. Reserve the remaining marinade.
• Grill the steaks over high heat, 2-3 minutes per side, basting if desired with the remaining marinade.
• Remove to a serving dish, brush with any remaining marinade, and serve.

TROUT WITH LIME & THYME

Steps:

• In a plastic zipper bag, combine all ingredients and mix well to coat the fish fillets.
• Allow to marinate in the refrigerator at least 2 hours.
• When ready to cook, discard marinade and grill, broil or saute trout as you normally would (I like to saute it for about 10 to 15 minutes total, turning once, until fish flakes easily).

GARLIC-LIME MARINATED TROUT

Steps:

• In a large shallow dish, stir together the marinade ingredients. Add the fish, turning several times to coat. Cover and refrigerate for 15 minutes to 1 hour.
• Lightly spray the grill rack or broiler pan and rack with cooking spray. Preheat the grill on medium high or preheat the broiler.
• Transfer the fish with the flesh side up to a large plate, discarding the marinade. Sprinkle the flesh side of the fish with the salt. Using your fingertips, gently press the salt so it adheres to the fish.
• If grilling, place the fish with the flesh side down on the grill and grill for 2 to 3 minutes on each side, or until the fish flakes easily when tested with a fork. If broiling, place the fish with the flesh side up on the broiler rack and broil 4 to 5 inches from the heat for 5 to 6 minutes without turning, or until the fish flakes easily when tested with a fork. Serve with the lime wedges to squeeze over the fish.
• Nutrition Information
• (Per serving)
• Calories: 168
• Total fat: 7.5g
• Saturated: 1.5g
• Trans: 0.0g
• Polyunsaturated: 1.5g
• Monounsaturated: 3.5g
• Cholesterol: 66mg
• Sodium: 132mg
• Carbohydrates: 0g
• Fiber: 0g
• Sugars: 0g
• Protein: 24g
• Calcium: 49mg
• Potassium: 409mg
• Dietary Exchanges
• 3 lean meat

GARLIC LIME ROASTED CHICKEN DRUMSTICKS

Steps:

• Combine olive oil, lime juice, garlic powder, onion powder, chili powder, oregano, parsley, and pepper in a gallon-size resealable plastic bag. Add chicken drumsticks; turn to coat evenly. Seal bag, squeezing out all the air.
• Let chicken marinate in the refrigerator, at least 2 hours and preferably overnight.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Let chicken come to room temperature, about 25 minutes. Arrange on the baking sheet.
• Roast in the preheated oven until browned, about 25 minutes. Flip chicken and baste with juices; continue cooking until browned on the second side, 10 to 15 minutes more.
• Cover chicken with aluminum foil. Let stand before serving, about 5 minutes.

SAUTEED TROUT WITH LIME

Steps:

• Put the trout in a dish and add the milk, salt and pepper. Turn the fish in the milk to coat well. Set aside.
• Cut the mushrooms into thin slices. There should be about two cups.
• Peel the limes. Cut the flesh from the white pulpy sections to make wedges. Set aside.
• Remove the fish from the milk without patting it dry. Dip the fish in the flour to coat on all sides. Shake off the excess.
• Heat the oil in a skillet large enough to hold the fish in one layer. Add the fish and cook over moderately high heat 2 to 3 minutes, or until golden brown on one side. Turn and cook on the second side, basting often, 8 to 10 minutes.
• Transfer the fish to a hot serving platter.
• Meanwhile, heat one tablespoon of the butter in a skillet and add the mushroom slices. Cook, shaking the skillet and stirring, until mushrooms wilt. Cook until the liquid evaporates. Continue cooking until browned, about three minutes in all.
• Arrange the mushroom slices neatly over the trout. Arrange the lime slices symmetrically between the mushroom slices. Sprinkle any accumulated lime juice over the trout.
• Heat the remaining three tablespoons butter in a skillet until it melts. Continue cooking until the butter is lightly browned. Pour this over the trout. Sprinkle with parsley and serve.