Lime Herb Recipes

1. Asparagus Lime Pie Recipe

Pureed asparagus and lime are the basis for a truly unusual dessert pie.

Prep Time: :10

Cook Time: :30

Ingredients:

• 3 eggs, separated
• 1/2 cup sugar
• 1/4 cup fresh lime juice
• 2 teaspoon grated lime peel
• 1/2 teaspoon salt
• 2 cups smooth asparagus puree (see note below)
• 1/2 cup sugar

Preparation:

Combine egg yolks, 1/2 cup sugar, lime juice, lime peel, and salt in the top of a double boiler and beat until well blended. Place over simmering water. Stir constantly; cook until thickened and coats a spoon. Remove from the heat and fold in asparagus puree.

Beat egg whites until stiff, adding 1/2 cup sugar while beating. Fold egg whites into filling.

Fill cooled crust with filling and bake in preheated 325 degrees F oven for 30 minutes. Let pie cool on a rack.

Note: Asparagus puree can be made by boiling asparagus, draining well, then processing in blender to puree.

2. Avocado and Chicken Casserole Recipe

Avocados top a cheesy chicken and noodle casserole that gets a little kick from chiles.

Prep Time: :15

Cook Time: :35

Ingredients:

• 1 cup broad flat green noodles
• 1 large ripe avocado, peeled and sliced
• 2 tablespoons fresh lime juice
• 1/2 cup butter
• 1/4 cup flour
• 1 teaspoon salt
• 5 dashes Tabasco sauce
• 2-1/4 cups half-and-half
• 1 cup grated cheddar cheese
• 6 (6-ounce) boneless, skinless chicken breast halves, (approximately 2 pounds) poached
• 1/2 cup roasted, peeled, and coarsely chopped fresh chiles or 1 (4-ounce) can whole green chiles, chopped coarse

Preparation:

Prepare noodles according to package directions, drain, and set aside.

Preheat oven to 350 degrees F.

Drizzle avocado slices with lime juice and set aside.

Melt butter in a 2-quart saucepan over low heat. Stir in flour, salt, and Tabasco over low heat until mixture bubbles. Add half-and-half slowly, stirring constantly until mixture thickens. Add cheddar cheese and stir until it has melted. Reserve 1 cup of this sauce. Mix remainder with cooked noodles. Place chicken in bottom of a 9 x 12 x 3-inch rectangular baking dish. Cover with chopped green chiles. Spoon noodle mixture over chicken and chiles. Place avocado slices on top and pour reserved sauce over avocados. Bake, uncovered, 35 minutes.

Yield: 6 servings.

3. Baked Tropical Spareribs Recipe

Pineapple, pomegranate, and lime flavor the barbecue sauce for oven-baked spareribs giving them a tropical flair. No grill necessary, and the ingredients are available year-round. Perfect for a taste of summer in the winter. The tropical barbecue sauce is delicious on any type of ribs, burgers, and chicken or use as a dipping sauce.

Prep Time: :15

Cook Time: 2:

Ingredients:

• Tropical Barbecue Sauce:
• 1 teaspoon butter
• 1/2 cup sweet onions, finely chopped
• 3/4 cup light brown sugar
• 1 Tablespoon dry mustard
• 1 cup cider vinegar
• 1 cup (8 ounces) crushed pineapple, undrained
• 3/4 cup ketchup
• Juice of 1 lime
• 1/2 cup pomegranate juice
• 2 Tablespoons soy sauce
• 1 Tablespoon Worcestershire sauce
• .
• Spareribs:
• 5 pounds pork spareribs cut into 2 to 3 rib pieces
• Kosher salt and freshly ground black pepper

Preparation:

Preheat oven to 425 F. Line a shallow baking pan with nonstick foil.

Place sweet onions in butter in a small saucepan and saute until soft and translucent. Add brown sugar, dry mustard, cider vinegar, pineapple, ketchup, lime juice, pomegranate juice, soy sauce, and Worcestershire sauce. Stir until combined and cook over medium heat until reduced and thickened, 20 to 30 minutes.

While barbecue sauce is cooking, place spareribs, meaty side up, in a single layer in the pan. Sprinkle with kosher salt and pepper. Roast for 20 minutes and drain off any excess fat.

Remove spareribs and reduce oven to 325 F. Turn spareribs over so bony side is up. Spoon about 1 cup of the sauce over the spareribs and bake 45 minutes. Turn spareribs over again to meaty side up and top with about 1 cup barbecue sauce. Bake an additional 45 minutes until tender.

Let rest 10 minutes, then serve spareribs with any remaining tropical barbecue sauce on the side.

Yield: 4 to 6 servings

4. Beef Fajitas - Grilled Marinated Skirt Steak Recipe

Fajitas are a popular dish at local Mexican restaurants as well as chain restaurants. They are easy to make at home, and this method works just as well with chicken, pork, or vegetables if you do not want beef.

Prep Time: 2:

Cook Time: :10

Ingredients:

• 4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
• 1/4 cup fresh lime juice
• 1-1/2 teaspoons ground cumin
• 2 Tablespoons olive oil
• 2 pounds skirt steak, trimmed and cut into large pieces to fit on a grill or in a ridged grill pan (see Notes)
• 3 assorted colored bell peppers, sliced thin
• 1 large red onion or sweet onion, sliced thin
• 1/4 cup fresh cilantro sprigs
• 12 (7- to 8-inch) flour tortillas, warmed
• Guacamole, tomato salsa, and sour cream as sides

Preparation:

In a large, heavy-duty freezer ziptop bag, combine garlic paste, lime juice, cumin, and olive oil. Seal and shake to combine. Place skirt steak, bell peppers, onion, and cilantro sprigs into the bag, squeeze out the air, and turn to coat the meat, distributing vegetables evenly. Refrigerate at least 2 hours or overnight to allow marinade to penetrate.

To Cook:
Preheat the gas or charcoal grill to high heat.

While grill is heating, remove skirt steak from marinade to a platter, shaking off liquid and reserving marinade with the vegetables.

Preheat a heavy skillet to the smoking point. Drain vegetables and cilantro, and quickly stir-fry over high heat until slightly charred and softened, but not mushy. Set aside and keep warm.

Grill skirt steak over high heat quickly until medium rare, about 2 minutes per side. Slice meat against the grain into strips and serve immediately with warm tortillas, the seared pepper vegetable mix, guacamole, salsa, and sour cream.

To eat Mexican fajitas, diners traditionally place strips of meat with grilled vegetables, guacamole, salsa, and sour cream into the tortilla, and fold it up taco- or burrito-style.

Notes: Fajitas may also be made with chicken breast or pork tenderloin steaks. If you like your meat spicy, add 1 minced serrano chile to the marinade. If you do not have a gas or charcoal grill, you may use a cast iron or heavy grill pan on the stove-top. It is important that the pan be very hot before quickly searing the meat. An overhead exhaust fan is mandatory for indoor stove-top grilling.

Yield: 12 fajitas, serving 6

5. Caramel Shrimp Recipe

Shrimp is stir-fried and caramelized with garlic, scallions, and red chile pepper, then finished with fresh lime juice.

Prep Time: :10

Cook Time: :15

Ingredients:

• 1-1/2 pounds medium shrimp, peeled and deveined
• 2 Tablespoons oyster sauce
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon flour
• 3 Tablespoons vegetable oil
• 3 cloves garlic, minced
• 1/2 cup water
• 2 Tablespoons sugar
• 4 scallions (white part only), chopped
• 1 small onion, chopped
• 1 fresh red chili pepper, thinly sliced (optional)
• Freshly ground black pepper to taste
• 1 lime
• Sprigs cilantro (optional garnish)

Preparation:

In a large bowl, combine the shrimp with the oyster sauce, salt, cayenne pepper, and flour. Set aside to marinate for 5 to 10 minutes.

In a large skillet or wok over medium heat, heat the oil. Add the garlic and cook until golden brown. Transfer the shrimp to the pan, discarding the marinade. Cook the shrimp, stirring occasionally, until they begin to turn pink. Add the water and sugar and simmer for 3 minutes. Add the scallions and onion and stir-fry for 2 minutes. Add the chili pepper, if desired, and black pepper to taste. Squeeze the lime juice over the top of the shrimp and transfer the mixture to a platter.

Garnish with cilantro, if desired. Serve immediately.

Yield: 4 to 6 servings

6. Caribbean Island Lime Shrimp Recipe

Instead of paying big bucks for that name-brand lime shrimp in the freezer case, it's easy to make your own at home with a simple marinade and a flash in the pan. Great served over white rice. This dish is also good as a room temperature appetizer for parties.

Prep Time: 1:30

Cook Time: :10

Ingredients:

• 1/4 cup olive oil
• 1/4 cup fresh lime juice (about 2 limes)
• 1/2 cup orange juice concentrate
• 1/8 cup tequila (see Note)
• 1 Tbsp Triple Sec or Cointreau orange liqueur
• 1/4 cup cilantro, chopped
• 2 cloves garlic, pressed
• 1/4 cup minced sweet onion
• 1/2 tsp curry powder
• 1 tsp kosher salt
• 1/4 tsp turmeric
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper, or more to taste
• 1/4 tsp freshly ground black pepper
• 1 Tbsp olive oil
• 1 to 1-1/2 pounds fresh shrimp, peeled and deveined, tails left on for presentation if you wish

Preparation:

Measure 1/4 cup olive oil, lime juice, orange juice concentrate, tequila, Triple Sec, cilantro, garlic, sweet onion, curry powder, salt, turmeric, cumin, cayenne pepper, and black pepper into a large zip-top bag. Seal and squish contents to mix. Add shrimp to marinade, squeeze out all the air, and seal. Turn bag to coat shrimp. Refrigerate for 1 hour. (Do not over-marinate or the citrus acids will "cook" the shrimp.)

Heat a large heavy skillet over medium-high heat. Add 1 Tbsp olive oil to hot pan and swirl to coat. Remove shrimp from marinade, reserving marinade, and place in a single layer in the hot pan. Cook for 1 minute, then flip the shrimp to the other side. Do not overcook the shrimp or it will become rubbery. Add the reserved marinade to the pan. Cook 1 minute, then remove shrimp and keep warm. Continue cooking the marinade until it reduces to a thin sauce. Turn off heat, return the shrimp to the pan, and toss in the sauce.

Serve Caribbean Island Lime Shrimp over white rice. This dish is also good as a room temperature appetizer for parties.

Note: If you do not normally stock tequila and/or Triple Sec at home, simply pick up the mini single serving bottles. This recipe will use about half of a mini bottle of each. If you cannot consume alcohol, simply leave them out.

Yield: 4 servings

7. Honey Lime Tuna Recipe

Fresh tuna is marinated in a mixture of olive oil, sweet red wine, honey, lime, garlic, sweet onions, and dill. It is seared on the stove-top but can also be easily grilled. Fresh tuna can be a major investment, and it is a shame to overcook it. It should be cooked like a fine steak -- rare, medium rare, or at the most, medium. Surprisingly, when cooked properly, fresh tuna has little or no fishy taste. You can make a sauce of caramelized onions as directed in the recipe, or simply discard the marinade. Your choice, but the caramelized onions on top are delicious.

Prep Time: :10

Cook Time: :10

Ingredients:

• 2 Tablespoons quality olive oil
• 1/4 cup sweet red wine
• 1 clove garlic, pressed
• Juice of 1/2 lime
• 1 Tablespoon honey
• 1/2 cup shaved or very thinly-sliced sweet onion slices (about 1/2 of a medium onion)
• 2 Tablespoons fresh dill weed, roughly chopped
• 4 (1-inch thick) tuna steaks
• Kosher salt
• Freshly ground black pepper
• 1 teaspoon butter

Preparation:

Place olive oil, red wine, garlic, lime juice, and honey in a heavy zip-top bag. Squish to combine. Add tuna steaks, shaved sweet onions, and dill weed. Seal bag and toss to coat. Unseal, squeeze out all the air, re-seal, and refrigerate for 1 hour.

Remove tuna steaks from the marinade, reserving the marinade and onions. Sprinkle tuna steaks with kosher salt and freshly ground black pepper.

Heat a heavy skillet over high heat. Add just enough olive oil to coat the bottom of the pan (about 1 teaspoon).

Sear tuna steaks until browned on each side, turning only once, until medium-rare to medium in doneness. Do not overcook.

Remove tuna steaks to a platter and keep warm. (If you are skipping the caramelized onions, slice and serve immediately.)

Melt butter in the same pan. Add reserved marinade and sweet onions to the hot pan and cook, scraping up any browned bits, until slightly thickened and onions are soft and caramelized.

Return tuna steaks to the pan to slightly re-warm, turning to coat. Serve immediately, topped with caramelized onions.

Yield: 4 servings

8. Key Lime Cheesecake Recipe

If you love key lime pie, prepare to swoon over this cheesecake. This cheesecake requires no baking.

Prep Time: :25

Cook Time: :7

Ingredients:

• Crust:
• 3 cups graham cracker crumbs
• 2/3 cup sugar
• 2/3 cup butter, melted
• .
• Filling:
• 1 cup fresh lime juice
• 1/4 cup water
• 2 envelopes unflavored gelatin
• 1-1/2 cups sugar
• 5 eggs, slightly beaten
• 2 teaspoons grated lime rind
• 1/2 cup (1 stick) butter, at room temperature
• 2 packages (8 ounces each) cream cheese, at room temperature
• 1/2 cup heavy cream, chilled
• .
• Whipped cream for garnish (optional)
• Lime slices for garnish (optional)

Preparation:

Prepare crust:
Stir graham cracker crumbs, sugar, and melted butter in a medium-size bowl. Press over bottom and up sides of a 9-inch springform pan.

Prepare filling:
Combine lime juice and water in a small saucepan; sprinkle gelatin over top. Let stand 5 minutes to soften. Stir sugar, eggs and lime rind into pan. Cook, stirring, over medium heat until almost boiling, about 7 minutes or until instant-read thermometer registers 160 degrees F.; do not boil. Remove from heat.

Beat butter and cream cheese in a large bowl until well mixed, about 1 minute. Gradually beat in lime mixture until well blended. Refrigerate, stirring occasionally, until mixture thickens enough to mound slightly when dropped from a spoon, about 45 minutes. Beat chilled cream in a small chilled bowl until stiff peaks form. Fold into lime mixture. Pour into prepared crust. Cover; refrigerate until firm, 3 to 4 hours.

Run a thin knife around inside of pan to loosen sides; remove sides of pan. Garnish with whipped cream and lime slices if desired. Store in refrigerator.

Note:
For authentic Key lime flavor, use Key limes, which are more aromatic and citrusy than the commonly available, larger Persian limes.

Yield: 16 servings

9. Lime Bars Recipe

Easy lime bars have a custardy topping. These bars are perfect for a tropical touch of summer at any time of the year.

Prep Time: :20

Cook Time: :50

Ingredients:

• Bottom Layer:
• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup butter or margarine
• .
• Top Layer:
• 2 eggs
• 2 Tablespoons fresh lime juice (approximately 1 large lime)
• 1/2 teaspoon grated lime zest (optional)
• 1 cup granulated sugar
• 2 Tablespoons all-purpose flour
• 4 to 5 drops green food coloring

Preparation:

For the Bottom:
Mix together flour and powdered sugar. Cut in the butter or margarine until crumbly and the mixture clings together. Spread the dough in and 8x8-inch pan. Bake at 325 degrees for 20-25 minutes or until lightly browned. While the crust is baking prepare the topping layer.

For the Topping:
In a mixing bowl, slightly beat the eggs. Add the lime juice, zest, sugar, flour, and food coloring. Mix well and pour the mixture over the hot baked crust. Bake for 20-25 minutes at 325 degrees. Remove from the oven and sprinkle with powdered sugar. Cool and cut into small squares.

Yield: 8 to 12 servings

10. Swordfish Kabobs with Fresh Lime Sauce Recipe

Lime and garlic sauce make swordfish, shrimp, tomato, mushroom, and pineapple kabobs sparkle with flavor. Tuna may be substituted for the swordfish. If you are using wooden skewers for the kabobs, be sure to pre-soak them for at least 30 minutes while the fish is marinating so they will not catch fire on the grill.

Prep Time: :15

Cook Time: :20

Ingredients:

• 1 pound swordfish or tuna steaks, cut into 2 x 1 x 1-inch pieces
• 1/2 pound large shrimp, shelled, deveined, tails left on
• 1 large green bell pepper (8 ounces), stem, core and seeds removed, cut into 8 wedges
• 8 to 12 cherry tomatoes, stems removed
• 3 medium-size white onions (1 pound), peeled and ends removed, quartered
• 8 to 12 small mushrooms
• 1/2 fresh pineapple, peeled, cored, cut into 1-1/2 x 1-1/2-inch cubes (about 2 cups), rind reserved
• 1/4 cup freshly-squeezed lime juice
• 4 Tablespoons olive oil, divided
• 2 Tablespoons Worcestershire sauce
• 1 teaspoon minced garlic (1 medium-size clove)
• 1 teaspoon ground ginger
• 1/2 teaspoon coarsely-ground black pepper, or to taste

Preparation:

Place fish, shrimp, bell pepper, tomatoes, onions, mushroom, and pineapple in a shallow dish.

Squeeze juice from pineapple rind (about 3 tablespoons) into small bowl. Add lime juice, 2 tablespoons olive oil, Worcestershire sauce, garlic, ginger, and black pepper. Mix well. Pour over fish, vegetables and pineapple. Cover; marinate at room temperature 30 minutes.

Assemble kabobs by alternating fish, shrimp, vegetables and pineapple on metal skewers (or wooden skewers that have been pre-soaked in water). Grill 4 to 5 inches from medium-hot coals or under broiler until desired doneness, about 4 minutes per side, basting frequently with remaining 2 tablespoons olive oil.

Yield: 4 large or 8 medium kabobs, enough for 4 main-dish servings