Best Cilantro Lime Butter Sauce Recipes

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.

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.

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.

CILANTRO-LIME BUTTER SAUCE FOR CORN

Steps:

• 1. Combine ingredients in small bowl. 2. Let side 15 minutes to meld flavors.

CILANTRO-LIME BUTTER SAUCE

Steps:

• In a small bowl, combine the cilantro, lime zest and juice, sugar and butter. Add salt and pepper to taste and stir. Let sit 15 minutes before serving to allow the flavors to meld.