Lime And Cilantro Fish Marinade Recipes

QUICK AND EASY CILANTRO LIME MARINADE

Steps:

• Combine all the ingredients in a food processor for less than one minute or until the texture is nice and chunky. Be sure the garlic is fully processed. If you don't have a food processor you can make the marinade by dicing the cilantro, jalapenos and garlic very lightly and then mix the ingredients in a bowl with a fork.
• For a less spicy version, remove the inside of the jalapeno and wash it under cold water and be sure not to get any of it in your eyes. Store the marinade in the fridge for up to one week.

CILANTRO LIME GRILLED FISH MARINADE

Steps:

• Clean fillets and cut any big bloodline out of them
• Puree butter, oil, garlic, cilantro, seasoning, and citrus juice in food processor until evenly blended
• Place fillets in large ziploc or lidded container
• Set some marinade aside for basting, pour the rest into the fish container then gently shake/stir/mix to cover evenly.
• Let marinate in refrigerator for 30-60 mins. Stir/flip occasionally while marinating.
• Grill fillets over medium heat grill for about 3 minutes per side.

LIME-MARINATED MAHI MAHI

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Whisk the extra-virgin olive oil, minced garlic, black pepper, cayenne pepper, salt, lime juice, and grated lime zest together in a bowl to make the marinade.
• Place the mahi mahi fillets in the marinade and turn to coat; allow to marinate at least 15 minutes.
• Cook on the preheated grill until the fish flakes easily with a fork and is lightly browned, 3 to 4 minutes per side.
• Garnish with the twists of lime zest to serve.

LIME-CILANTRO TILAPIA

Steps:

• In a shallow bowl, mix flour, salt, pepper and 1/4 teaspoon cumin. Dip fillets in flour mixture to coat both sides; shake off excess., In a large nonstick skillet, heat oil over medium heat. Add fillets; cook, uncovered, 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., To the same pan, add broth, cilantro, lime zest, lime juice and remaining cumin; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened. Serve with tilapia.

EASY FISH TACOS WITH CILANTRO-LIME DRESSING

Steps:

• Combine oil, vinegar, lime juice, lime zest, honey, garlic, seafood seasoning, cumin, chili powder, and black pepper in a nonreactive bowl or large resealable zip-top bag. Add mahi mahi and marinate for 8 hours, or overnight.
• At the same time, combine yogurt, lime juice, and cilantro for dressing in a bowl. Chill overnight while fish marinates.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove mahi mahi from marinade and place on a grill pan; discard excess marinade. Cook until fish flakes easily with a fork, turning as needed, about 5 minutes.
• Serve fish on warmed tortillas with dressing.

CILANTRO LIME FISH

Steps:

• Preheat oven to 375°F.
• Place each fillet on a piece of heavy-duty foil; sprinkle with pepper.
• In a saucepan, saute onion and garlic in oil; stir in cumin.
• Spoon over fillets; sprinkle with cilantro.
• Place lime slices over each; drizzle with margarine.
• Fold foil around fish and seal tightly; place on a baking sheet.
• Bake for 35-40 minutes or until fish flakes easily with a fork.

CILANTRO-LIME MARINADE

Steps:

• Toss all the ingredients into a mini food processor and pulse until combined.
• Marinate meat for 1/2 hour.
• Grill.
• Eat.
• Say: Yumm.

LIME-CILANTRO MARINADE FOR CHICKEN

Steps:

• In a blender, combine the first eight ingredients; cover and process until smooth. Place marinade in a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 2 hours. , Drain and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°.

GRILLED CILANTRO-LIME CHICKEN THIGHS

Steps:

• Whisk cilantro, oil, lime juice, cumin, oregano, salt, and pepper together in a large bowl. Add thighs and stir to combine. Cover and refrigerate for 2 hours.
• Preheat an outdoor grill over medium-high heat and lightly oil the grate.
• Cook thighs for 6 minutes. Flip and cook until chicken is no longer pink in the center and the juices run clear, about 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lime wedges if desired.