CILANTRO LIME CREAM SAUCE
This makes EVERYTHING delicious. We eat it on fish (especially salmon), chicken, vegetables, bread...the combination of cool and spicy is great and it's so easy to make
Provided by LaLa8224
Categories Sauces
Time 12m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Put container of sour cream and good sized bunch of chopped cilantro into blender, add juice of 1 lime.
- Blend until smooth.
- Chop jalapeno, add to blender (depending on how hot you like it).
- Add salt and more lime to taste, blend everything until smooth.
Nutrition Facts : Calories 64.1, Fat 6, SaturatedFat 3.5, Cholesterol 15.6, Sodium 171.4, Carbohydrate 2.9, Fiber 0.6, Sugar 1.4, Protein 0.8
CATFISH TACOS WITH CILANTRO LIME SLAW AND CHIPOTLE CREAM SAUCE
Steps:
- Catfish Tacos:
- For the chipotle cream sauce: Put all the ingredients in a blender, except the heavy cream and salt and pepper. Blend well. Remove from the blender to a mixing bowl and slowly whisk in the heavy cream. All the cream may not be needed. The correct consistency, is like a crema. Add salt and pepper, to taste. Add more chipotle in adobo for more spice, if desired. Cover and refrigerate.
- For the slaw: Add the cabbages to a mixing bowl. Toss with the carrot, onion, cilantro, olive oil and lime juice, to taste. Season with salt and pepper, to taste. Mix well, cover and refrigerate.
- For the catfish balls: In a hot skillet, over medium heat, add the butter, onion, jalapeno, and garlic. As it is cooking, add a pinch of salt, cracked pepper, paprika and cumin. Saute until tender, about 3 to 4 minutes. Set aside to cool.
- Heat enough peanut oil in a deep-fryer or heavy-bottomed pot, to come halfway up the sides of the pot, to 350 degrees F.
- Remove any silver skin from the fillets. Pulse the catfish in the food processor until it is chopped, about 30 seconds. You don't want to puree the fish, just chop it into small chunks. Put the fish in a mixing bowl and add the cilantro, Creole mustard, eggs, Worcestershire sauce, mayonnaise and Jack cheese. Add the cooled onion mixture to the bowl along with another pinch of salt and pepper. Mix gently with a spoon, then gently mix in 1 cup of the panko bread crumbs. The consistency will still be wet, but still formable for the catfish balls. Put the remainder of the bread crumbs into a bowl. Scoop out the catfish mixture using a 2 tablespoon-size scoop and form into a ball shape. Don't make the catfish balls to be too big, they won't cook all the way through.
- Roll the balls in the panko bread crumbs, and refrigerate for 15 minutes. Carefully drop them into the hot oil and fry in batches of 5 or 6 depending on your fryer. Do not crowd. Fry the balls for about 3 to 4 minutes. They are done when they are slightly more than golden brown. Remove from the oil and let cool on a paper towel lined sheet pan. Check the first batch to make sure they are cooked through. Repeat the process with the remaining fish mixture.
- Remove the chipotle sauce and the slaw from the refrigerator and let stand at room temperature to remove some of the chill. Heat the tortillas. Stack 7 or 8 tortillas and wrap in a damp kitchen or paper towel and microwave for about 15 seconds. Repeat with remaining tortillas. They can also be wrapped in foil and heated in the oven.
- Add 2 or 3 catfish balls, depending on the size, to a tortilla, and slightly crush them. Some people tear them completely apart, it is up to you. Top with a little grated Jack cheese, chipotle cream sauce and slaw. Repeat with remaining tortillas and fillings. Arrange on a serving platter and enjoy with a nice cerveza.
LIME CHICKEN LINGUINE W/CILANTRO CREAM SAUCE & ROASTED ZUCCH
My husband made this for dinner last night, I don't know where he got the recipe, but man....it was like eating in a 5 star restaurant! Don't let all the steps and ingredients scare you off, this recipe is for the entire meal! The flavour reminded me of being in Costa Rica :) Prep time is marinating time
Provided by Leslie
Categories Chicken Breast
Time 1h35m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- Whisk together 1/4 cup lime juice, garlic powder, cumin, salt, and pepper in a large bowl; add the chicken breasts. Cover and refrigerate 1 to 2 hours, turning the chicken occasionally.
- Melt the butter in a saucepan over medium heat. Add the cilantro and garlic, cook and stir 1 minute. Pour in the wine, chicken broth, and 2 tablespoons lime juice, and return to a simmer. Transfer the mixture to a blender and blend until smooth. Return the mixture to the sauce pan and stir in the cream and green onions; bring to a boil and remove from heat.
- Preheat an oven to 425 degrees.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes.
- Drain well and transfer linguine to a large mixing bowl; add 2 tablespoons olive oil, the Parmesan cheese, and the quartered cherry tomatoes; toss until the pasta is evenly coated in oil.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken breasts, turning once, until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Meanwhile, lie the zucchini on a baking sheet and coat with 1 tablespoon olive oil with a pastry brush. Place zucchini on middle rack in the oven, and bake, turning every 5 minutes, until nicely browned, 15 to 20 minutes.
- Return Cilantro Cream sauce to the stovetop and re-heat.
- Lie the zucchini pieces side by side on a serving platter; lie the chicken breasts on the zucchini; pour the cilantro cream sauce over the chicken. Serve with the pasta on the side.
- If there is some extra sauce, toss it into the pasta -- it's delicious! I found I had pasta left over, so I just re-heated it for lunch the next day :).
Nutrition Facts : Calories 1316.4, Fat 75.7, SaturatedFat 31.8, Cholesterol 213.8, Sodium 780, Carbohydrate 106, Fiber 8.1, Sugar 11.7, Protein 51
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
Twisted Butter Chef and Owner Jane Johnson makes hearty, homemade ravioli with a twist! Using Twisted Butter's Cilantro & Lime butter, this corn ravioli has a healthy kick of ingredients and flavor.
Provided by TwistedButter
Categories Corn
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 520.5, Fat 38.6, SaturatedFat 22.7, Cholesterol 188.8, Sodium 400.7, Carbohydrate 32.4, Fiber 1.7, Sugar 2.5, Protein 12.8
LIME CHICKEN WITH CILANTRO CREAM SAUCE AND ROASTED ZUCCHINI
Chicken over roasted zucchini with a creamy cilantro sauce is a delicious dinner idea. The lime really brings everything together. A light pasta toss is the perfect accompaniment.
Provided by Sandy Schoon
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 2h15m
Yield 2
Number Of Ingredients 21
Steps:
- Whisk together 1/4 cup lime juice, garlic powder, cumin, salt, and pepper in a large bowl; add the chicken breasts. Cover and refrigerate 1 to 2 hours, turning the chicken occasionally.
- Preheat an oven to 425 degrees F (220 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Transfer linguine to a large mixing bowl; add 2 tablespoons olive oil, the Parmesan cheese, and the quartered cherry tomatoes; toss until the pasta is evenly coated in oil.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken breasts, turning once, until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Meanwhile, arrange zucchini pieces on a baking sheet. Coat the zucchini with 1 tablespoon olive oil with a pastry brush. Place zucchini on middle rack in the oven, and bake, turning every 5 minutes, until nicely browned, 15 to 20 minutes.
- Melt the butter in a saucepan over medium heat. Add the cilantro and garlic, cook and stir 1 minute. Pour in the wine, chicken broth, and 2 tablespoons lime juice, and return to a simmer. Transfer the mixture to a blender and blend until smooth. Return the mixture to the sauce pan and stir in the cream and green onions; bring to a boil and remove from heat.
- Lay the zucchini pieces side by side on a serving platter and place the chicken breasts on the zucchini. Pour the cilantro cream sauce over the chicken. Serve with the pasta on the side.
Nutrition Facts : Calories 1355.2 calories, Carbohydrate 111.5 g, Cholesterol 201.5 mg, Fat 81.9 g, Fiber 11.4 g, Protein 42.9 g, SaturatedFat 33.2 g, Sodium 1218.7 mg, Sugar 6.9 g
SEAFOOD STARTER IN A LIME, CILANTRO, SOUR CREAM SAUCE
This is really a unique and completely different approach for seafood. I had a dish similar to this in the Caribbean several years ago and loved it. Since then I re-created and I have made it for dinner parties many times but not as the main dish as I thought it was too rich. I like to serve mine in smaller serving bowls as an appetizer. Just a bite or two of the fish and shrimp with the toasted baguettes makes this a great starter dish. It is completely unique, but I think you will enjoy it.
Provided by SarasotaCook
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Marinade -- In a large bowl, add the salt, onions, lime juice, fish and shrimp and let marinade about 10-15 minutes, no more. The lime juice will actually start to cook the fish. Drain well. Reserve the onions.
- Saute -- In a large saute pan, add 2 tablespoons butter and melt on medium high, then add the garlic and cook 1 minute until the garlic starts to brown. Now, pick out the fish and shrimp from the marinade and add to the saute pan with the garlic and cook 2-3 minutes until lightly brown, just a couple of minutes, don't over cook. Remove to a platter and cover with foil.
- Sauce -- Now, to that same saute pan, add the wine to deglaze and cook 1 minute on medium high until it slightly reduces. Next, add the onions that you reserved along with the remaining butter and cook another 5 minutes until slightly soft on medium. Then reduce to medium low and add in sour cream, cilantro, pepper and chili powder (use as much chili powder as you like to taste). Don't let it come to a boil, as sour cream will curdle.
- Finish -- Add the fish and shrimp back in and cook just to reheat, 1-2 minutes is all.
- Serve -- In a small salad bowl with a couple of slices of toasted baguettes, add some of the shrimp and fish sauce and garnish with a squeezed lime wedge. Very simple and very good.
- To me this is just a nice starter to a dinner. A little seafood in a rich sauce with the baguettes just makes this really unique. Some roasted citrus chicken, Caribbean style rice, fresh fruits would be a perfect compliment to this starter.
Nutrition Facts : Calories 867.8, Fat 62.7, SaturatedFat 37.8, Cholesterol 329.5, Sodium 2235, Carbohydrate 18.3, Fiber 1.4, Sugar 2.8, Protein 56.9
CREAM CHEESE AVOCADO WONTONS WITH CILANTRO LIME DIPPING SAUCE
Cream Cheese and Avocado Wontons are made from scratch and fried. Serve them up with a side of cilantro-lime dipping sauce for a tasty party appetizer or game day food.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Heat vegetable oil in a medium saucepan over medium heat until it reaches 350 degrees. Monitor the temperature of the oil and adjust the heat source to maintain the temperature.
- While oil heats up, whip the cream cheese with a hand mixer until fluffy and smooth. Add in the diced avocado and gently fold in with a spoon.
- In a small bowl, whisk together egg and water to create an egg wash.
- Lightly brush both sides of the wonton wrapper with the egg wash. Put about 1 teaspoon of the avocado cream cheese filling in the center of each wonton. Fold the wontons by bringing opposite corners together into the center, and repeat with the remaining corners. Pinch shut and be sure to remove any air pockets.
- Working in small batches, fry wontons in the hot oil until golden brown, about one to two minutes. Using a slotted spoon, remove the golden brown wontons from the oil and put on paper towels to drain. Serve hot.
- HowToSection Cilantro Lime Dipping Sauce Array
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