Best Cilantro Lime Butter Recipes

GRILLED CORN WITH CILANTRO LIME BUTTER

Steps:

• Cream butter in a bowl until smooth; mix in cilantro, lime juice, and cayenne pepper until thoroughly combined. Cover and refrigerate 1 hour to blend flavors.
• Peel husks back from ears of corn starting at the top, leaving the husks attached at the bottom of the ears. Remove all the corn silk and close husks over the ears again. Cover corn ears with cold water in a large bowl until husks are thoroughly soaked, about 20 minutes.
• Preheat grill for medium heat and lightly oil the grate.
• Place the corn in husks onto the hot grate and grill covered until husks are charred and the corn kernels are tender, 20 to 25 minutes, turning often. Strip off husks and serve corn with cilantro lime butter.

CORN WITH CILANTRO-LIME BUTTER

Steps:

• In a small bowl, mix butter, cilantro, lime juice and lime zest. Shape into a log; wrap in waxed paper. Refrigerate until firm, about 30 minutes. Wrap each ear of corn in a piece of heavy-duty foil (about 14 in. square)., Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes. Meanwhile, cut lime butter into 12 slices. Remove corn from grill. Carefully open foil, allowing steam to escape. Serve corn with butter and, if desired, cheese.

GRILLED SWORDFISH STEAKS WITH CILANTRO-LIME BUTTER

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush both sides of swordfish with olive oil.
• Cook on the preheated grill until fish flakes easily with a fork, 8 to 12 minutes, brushing with olive oil and turning once halfway through.
• Meanwhile, combine butter, cilantro, jalapeno, lime zest, and lime juice in a small bowl. Serve butter mixture with swordfish.

ROASTED CORN ON THE COB WITH CILANTRO LIME BUTTER

Steps:

• Preheat oven to 400 degrees F.
• Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side.
• Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.

CILANTRO AND LIME BUTTER

Steps:

• In a mixing bowl, cream butter. Mix in cilantro, lime juice, and red pepper flakes. Season with salt to taste. Cover, and chill for at least 1 hour.

SPICED GRILLED CHICKEN WITH CILANTRO LIME BUTTER

Steps:

• In a small bowl, combine the first eight ingredients. Brush over chicken. , Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 15 minutes. Turn; grill 20-25 minutes longer or until a thermometer reads 165°., Meanwhile, in a small bowl, combine the butter ingredients. Drizzle over chicken before serving.

GRILLED CORN WITH LIME-CILANTRO BUTTER

Steps:

• 1. Combine the butter, lime juice, lime zest, sugar, salt, and cilantro in a medium bowl and mix well.
• 2. Grill the corn on a medium-hot grill for 10 minutes, turning occasionally.
• 3. Transfer the lime-cilantro butter to a serving bowl and serve with the corn.

CORN ON THE COB WITH CILANTRO-LIME BUTTER

Steps:

• Peel back husks, leaving them attached at the base of the ear. Remove and discard silk; pull husks back over corn. Place a triple thickness of all-white paper towels in the microwave. Place ears, side by side, on towels. Microwave on high 8 to 9 minutes or until crisp-tender.
• Meanwhile, in a small bowl, stir together butter, cilantro, lime zest and juice, chili powder, 1/8 teaspoon salt, and a pinch of pepper until blended.
• Remove husks; serve with cilantro-lime butter.

GRILLED T-BONES WITH CHIPOTLE CHILI RUB AND CILANTRO-LIME COMPOUND BUTTER

Steps:

• Preheat a two-burner grill pan over high heat or a table-top electric grill to high or preheat the outdoor grill.
• Cut butter into chunks. Place butter in a bowl. Place bowl in microwave and cook on high for 15 seconds. To chop herbs super-fine, hold the tip of your knife on a cutting board and move the back of your knife up and down very fast going over the herbs again and again. Stir in chopped cilantro and lime zest and juice into the butter using a rubber spatula. Transfer the butter onto a large strip of plastic wrap.
• Gather the ends of the plastic wrap in on 1 hand and use a straight edge, like a small cookie sheet pan, to push the butter back and away from your body making the butter take on a log shape. Gently roll the log wrapped in plastic back and forth on the countertop to evenly round out the shape. Twist up the extra wrap on the ends and place the compound butter log into the freezer to make the butter cold enough to slice again.
• Remove the steaks from the refrigerator and unwrap.
• Combine the steak seasoning blend with hot chipotle pepper and sweet paprika. A tablespoon is about a palm full of powdered or ground seasonings. Rub the seasoning blend into the steaks, distributing the spices evenly among them. Go wash up. Using tongs, place steaks on screaming-hot grill, carefully place the thin tip of 1 steak facing the wide end of the next so that all 4 steaks fit onto the grill pan or grill grate at the same time. Cook steaks 6 to 7 minutes on each side for medium doneness. Remove steaks and let them rest so that the juices can redistribute, 5 minutes.
• When ready to serve, top steaks with disks of sliced compound butter and serve with salad or vegetables on the side. The smashed cheesy potatoes and sauteed sliced vegetables make especially tasty side dishes for these steaks.

HADDOCK WITH LIME-CILANTRO BUTTER

Steps:

• Preheat broiler. Sprinkle fillets with salt and pepper. Place on a greased broiler pan. Broil 4-5 in. from heat until fish flakes easily with a fork, 5-6 minutes., In a small bowl, mix remaining ingredients. Serve over fish.

SOUTHWEST GRILLED SALMON WITH CILANTRO LIME BUTTER

Steps:

• For Salmon: Whisk together olive oil, cumin, chili powder and several chopped cilantro leaves, salt and pepper to taste.
• Coat flesh side of fish heavily with oil mixture and allow to marinate in refrigerator for 2 hours.
• Grill well marinated fish on high- skin side down- until just after fat begins to seep from salmon flesh.
• Fish should be cooked through, but still very moist.
• Before serving mix melted butter with juice from both limes and crushed and chopped cilantro leaves.
• Pour over salmon and serve immediately.
• This dish goes well with oven roasted asparagus or a tossed salad.

MARINATED HALIBUT WITH CILANTRO-LIME BUTTER SAUCE

Steps:

• To prepare the marinade: Combine soy sauce, sesame oil, ginger, garlic and pepper flakes.
• Place fish in a glass dish and add marinade.
• Marinate in refrigerator 2 hours, turning fish over after 1 hour.
• To prepare the sauce: In a medium saucepan combine the wine, stock or juice and vinegar.
• Boil until syrupy. You will have no more than a few tablespoons left.
• Set aside.
• In a food processor combine the garlic, ginger, cilantro, lime zest and juice, butter, red pepper flakes, salt and pepper; process until smooth.
• Set aside.
• Remove the fish from the marinade, scraping off the ginger and garlic and discarding any leftover marinade.
• Place in a baking pan or on a broiling pan and bake in a preheated 450-degree oven 12 minutes per inch of thickness, or until done.
• To finish sauce: Reheat wine reduction over medium heat.
• Slowly add pieces of cilantro butter, whisking until sauce is lightly thickened. Do not boil.
• Pour the sauce over the fish and serve.

CHIPOTLE-RUBBED STEAKS WITH CILANTRO-LIME BUTTER

Steps:

• To prepare, build a fire in your grill; if using a gas grill, turn both burners to high.
• Put all spice paste ingredients in a food processor and puree. Rub steaks all over with paste (it will be rather thick) and set aside.
• Combine ingredients for cilantro-lime butter in a small bowl and mash with a fork until well mixed and an even consistency. (May be made earlier in the day.)
• When all coals are covered with gray ash and fire is medium hot (you can hold your hand 5 inches above grill for 3 to 4 seconds), put steaks on grill directly over coals and cook until well seared, about 7 minutes. Turn and cook another 7 to 10 minutes for medium rare. Remove from heat, top each steak with a couple tablespoons of butter and serve.

BUTTER LIME CILANTRO RICE

Steps:

• Chopped the cilantro. Mix the melted butter, rice vinegar, lime juice and cilantro to warm, cooked rice, and stir until evenly distributed.
• Serve immediately.

TWISTED BUTTER'S CORN RAVIOLI IN SWEET CILANTRO LIME CREAM SAUCE

Steps:

• Melt 2 tablespoons TWISTED Cilantro & Lime Butter in sauté pan; add in corn, red bell pepper and onion. Let sauté until onion is translucent and corn has released some of its sugars. Add in 1/4 cup heavy cream and reduce by half. Set aside to cool.
• When cool, smash up a bit with a fork, stir in ricotta and cream cheese. Place wonton wrappers down (three at a time works) and in the center of each, place 1 1/2 t filling. Brush exposed wrapper with egg yolk, carefully place a second wrapper on top and carefully seal edges, making sure to get out any air bubbles. Cut with star cutter, work fingers around edges to make sure seal is tight. Set aside on floured baking sheet and continue to assemble.
• When finished, boil water and gently add raviolis a few at a time, cooking for 2 minutes or until they float. Carefully remove and drain.
• For Sauce: In clean sauté pan, melt remaining 5 tablespoons TWISTED Cilantro & Lime Butter, when melted, and butter is just very lightly browning. Add in remaining cream and reduce to thickened. Salt and pepper to taste, serve over raviolis immediately.
• Garnish with Parmesan.

TWISTED BUTTER'S CORN RAVIOLI IN SWEET CILANTRO LIME CREAM SAUCE

Steps:

• Melt 2 tablespoons TWISTED Cilantro & Lime Butter in sauté pan; add in corn, red bell pepper and onion. Let sauté until onion is translucent and corn has released some of its sugars. Add in 1/4 cup heavy cream and reduce by half. Set aside to cool. When cool, smash up a bit with a fork, stir in ricotta and cream cheese. Place wonton wrappers down (three at a time works) and in the center of each, place 1 1/2 t filling. Brush exposed wrapper with egg yolk, carefully place a second wrapper on top and carefully seal edges, making sure to get out any air bubbles. Cut with star cutter, work fingers around edges to make sure seal is tight. Set aside on floured baking sheet and continue to assemble. When finished, boil water and gently add raviolis a few at a time, cooking for 2 minutes or until they float. Carefully remove and drain. For Sauce: In clean sauté pan, melt remaining 5 tablespoons TWISTED Cilantro & Lime Butter, when melted, and butter is just very lightly browning. Add in remaining cream and reduce to thickened. Salt and pepper to taste, serve over raviolis immediately. Garnish with Parmesan.

ROASTED CORN WITH CILANTRO LIME BUTTER

Steps:

• Preheat oven to 400 degrees.
• Place butter in a mixing bowl.
• Add the cilantro, lime zest, lime juice, salt and cayenne pepper. Mix Well.
• Coat each ear of corn with about 2 tablespoons of the butter mixture & wrap individually in foil.
• Bake for 20-25 minutes & serve.

GRILLED CHICKEN BREAST WITH CILANTRO-LIME BUTTER

Steps:

• For the cilantro-lime butter, cream the butter. Grate 1/2 teaspoon zest and squeeze 1 1/2 teaspoons juice from the lime. Beat zest and juice into the butter. Peel, mince and stir in the shallot. Stir in the cilantro, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper. Transfer to a sheet of plastic wrap and roll into 1 inch logs, set aside. (can refrigerate butter overnight or freeze up to 1 month) For chicken marinade, remove the top two thirds of each chicken wing (can reserve for stock) leaving the segment nearest the breast meat attached. Cut off the knobby wing joints and scrape around the bones. Sprinkle with 1 teaspoon slat and 1/2 teaspoon pepper. Squeeze 2 tablespoons lime juice into a nonreactive baking dish. Stir in oil and cilantro and turn to coat each side of chicken breast in the marinade. Set chicken aside at room temperture for 2 hours. (can cover and refrigerate overnight) Cooking: If the cilantro-lime butter has been refrigerated, bring it to room temperature. Heat a grill or adjust oven rack to high position and heat broiler. Grill or broil the chicken breast until the juices run clear, when pierced in the thickest part of the breast, turning once, about 7-8 minutes per side. Serving: Transfer chicken breast to warm dinner plates and top each with a tablespoon of herb butter.

GRILLED PORTERHOUSE STEAK WITH CILANTRO LIME COMPOUND BUTTER

Steps:

• Make Compound Butter:.
• In a small saute pan over med heat, melt 2 tbs. of butter, add the garlic. Cook for 1 minute until garlic is fragrant.
• Transfer the garlic butter to medium bowl. Add the lime juice, lime zest, and worcestershire sauce. Whisk to combine.
• Use a fork to blend in 1 stick of butter. Season with Salt and Pepper, and add in the cilantro. Mix well.
• Roll the butter into a cylinder (like a log) in plastic wrap, and twist the ends. Refrigerate until ready to use (at least 1 hour). Or freeze it if you need it sooner.
• For the Steak:.
• About 20 minutes before grilling, remove the steaks from the refrigerator. Rinse and pat dry. Brush the steaks on both sides with oil and season both sides with salt and pepper to taste. Cover steaks and let sit for 10 to 15 minutes.
• Preheat indoor grill pan or outdoor grill to high (let it get really hot). Cook steak for 3 minutes on first side, flip and cook additional 2 minutes on second side for medium rare. Note: If using indoor grill pan cook 1 steak at a time.
• Transfer steaks to platter, top with a slice of compound butter. Cover loosely with aluminum foil and let rest for 10 minutes.
• I served these steaks with my baked broccoli mac and cheese recipe #503983, and a green salad on the side.

BROILED CATFISH WITH LIME-CILANTRO BUTTER ON A BED OF SPAGHETTI

Steps:

• Cook pasta according to package directions.
• While it is cooking, combine butter, minced cilantro, lime zest and juice, salt and pepper to taste in a small bowl.
• Heat broiler to high; place catfish in roasting pan; brush half of the butter-cilantro mixture over catfish.
• Broil until fish is browned, flaky and cooked through, about 6 minutes; set aside and keep warm.
• Drain pasta, reserving 1/2 cup cooking liquid; toss pasta with remaining butter-cilantro mixture, reserved liquid and 1 tablespoon of the pecans.
• Arrange pasta on a platter; top with fish, garnish with remaining nuts and cilantro sprigs.
• *Totoast pecans: place in a dry skillet over medium-low heat; cook, stirring occasionally, until golden brown, 1-2 minutes- watch carefully to avoid burning.