Grilled Wild Sturgeon With Lime Cilantro Sauce Recipes

GRILLED WILD STURGEON WITH LIME CILANTRO SAUCE

Steps:

• Place the sturgeon and the salt in a bowl and cover with water, let sit for about 10 minutes and rinse.
• To make the seasoning mix, put all the ingredients for the mix in a mini food processor and pulse until crushed and mixed. The coriander seeds will not be completely powdered and should be partially crushed. You can also use a mortar and pestle instead of the mini food processor.
• Rub the olive oil and spicy coriander seasoning all over the fish and let marinate in the refrigerator for a couple of hours.
• Pre-heat oven to 400 F (skip if only grilling)
• Heat the grill and place the sturgeon on the grill, grill for about 5 minutes per side.
• Transfer to oven safe dish and bake for about 15-20 minutes.
• Serve immediately with the lime cilantro butter sauce

GRILLED STEAKS WITH CILANTRO SAUCE

Steps:

• Place herbs, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a food processor; pulse until herbs are chopped. Gradually add oil, vinegar, lemon juice and pepper flakes, processing just until blended., Sprinkle steaks with remaining salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cut steaks into 1/4-in. slices; serve with sauce.

GRILLED STURGEON WITH LIME CILANTRO BUTTER SAUCE

Steps:

• Lime cilantro butter sauce 1. Combine the shallot and garlic cloves in a mini food processor and pulse until well minced. 2. Bring the white wine to a boil in a small saucepan over medium heat and reduce to half the amount. 3. Add the minced shallots and garlic, the lime juice, lime zest and cream to the reduced wine. 4. Continue cooking until reduced by half again, about 10 minutes, and remove from the heat. 5. Blend the warm sauce mix with the Serrano peppers; include the seeds and membranes if you want it extra spicy. 6. Add the butter, piece by piece, and blend well. 7. Add the cilantro and blend until completely minced. 1. Place the sturgeon and the salt in a bowl and cover with water, let sit for about 10 minutes and rinse. 2. Rub the olive oil and spicy coriander seasoning all over the fish and let marinate in the refrigerator for a couple of hours. 3. Pre-heat oven to 400 F (skip if only grilling) 4. Heat the grill and place the sturgeon on the grill, grill for about 5 minutes per side. 5. Transfer to oven safe dish and bake for about 15-20 minutes. 6. Serve immediately with lime cilantro butter sauce.

GRILLED CABBAGE STEAKS WITH CILANTRO-LIME SAUCE

Steps:

• Prepare a grill for medium heat. If using wooden skewers, soak them in water for 15 minutes.
• Combine 1 1/2 cups of the cilantro, 1 1/2 cups of the parsley, the garlic, jalapeño, lime juice, rice vinegar, honey and 1/2 teaspoon salt in a blender and blend on high until smooth. With the blender running, drizzle in the oil in a slow stream to make a very smooth sauce. Transfer to a serving bowl and season with more salt, if needed.
• Remove any loose leaves from the exterior of the cabbage and set it on its stem end. Cut a thin piece off one side of the cabbage to make it flat; then slice a thin piece off the other side of the cabbage. (Reserve the pieces for another use.) Slice the cabbage vertically to make 4 thick steaks, each about 3/4- to 1-inch thick.
• Lay the steaks on a baking sheet and stick a skewer horizontally through any that are not holding together. Brush both sides of the steaks with olive oil and sprinkle with the lime zest, ancho powder and 1 teaspoon salt.
• Grill the steaks, covered, moving them occasionally so they cook evenly, until charred and crisp-tender, 6 to 7 minutes per side. Transfer to a serving platter, brush the tops lightly with olive oil and remove any skewers you used.
• Coarsely chop the remaining 1/2 cup cilantro and 1/2 cup parsley. Drizzle about half of the sauce over the cabbage. Sprinkle with the herbs and red onion and serve the remaining sauce on the side.

GRILLED SHRIMP TACOS WITH CREAMY CILANTRO SAUCE RECIPE BY TASTY

Steps:

• In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.
• Using 2 bamboo or metal skewers, poke through the top and bottom of the shrimp and push down to the bottom of the skewer.
• Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.
• Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.
• Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes.
• Remove from skewers & set aside for taco assembly.
• In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.
• In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.
• Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.
• Enjoy!

GRILLED, KOREAN-STYLE STEAKS WITH SPICY CILANTRO SAUCE

Steps:

• Stir together 3/4 cup soy sauce, Sherry, sugar, 1 1/2 tablespoons garlic, 1 tablespoon sesame oil, and red pepper flakes in a 13- by 9- by 2-inch baking dish until sugar is dissolved, then add steaks, turning to coat. Marinate steaks, turning once, 1 hour.
• Prepare grill for cooking.
• Stir together cilantro, vegetable oil, lime juice, remaining 3 tablespoons soy sauce, remaining 1 1/2 teaspoons garlic, remaining 1/2 teaspoon sesame oil, and chile if using.
• When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill steaks on a lightly oiled rack 3 to 4 minutes on each side for medium-rare. Let steaks stand on a cutting board 5 minutes, then top with some sauce and cut crosswise into 3/4-inch-thick slices.
• Serve remaining sauce on the side.