Best Lime Butter Sauce Recipes

GRILLED SALMON WITH LIME BUTTER SAUCE

Steps:

• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
• Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) 4 minutes. Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more. Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.

LIME BUTTER SAUCE

Steps:

• Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.

LAZY DAYS RESTAURANT FISH WITH KEY LIME BUTTER SAUCE

Steps:

• Place the water, wine and key lime juice in a large saucepan over a high heat and reduce by half, about 5 minutes.
• Add the garlic power. Add pepper to taste. Cut the butter into pats about the size of 1 tablespoon. Reduce the heat to low. Add one pat butter and whisk until the butter is incorporated. Add another pat and continue until all of the butter is used.
• Mix the water and cornstarch together and add to the sauce. Raise the heat to medium and stir until the sauce thickens and a few bubbles appear. Set aside while the fish cooks.
• Mix the eggs and water together in a small bowl (whisk vigorously til combined).
• Place the flour on a plate and dip the fish fillets into flour, coating both sides.
• Dip the fish into the egg wash.
• Place the bread crumbs on a second plate and coat the fish with bread crumbs, making sure both sides are coated.
• Heat 4 tablespoons of the Key lime butter sauce over medium-high heat in a skillet large enough to hold the fish in one layer. Add the fish and sauté for 4 minutes. It should be golden. Turn the fish and sauté for 4 minutes for 1 inch thick fillets. Sauté 2 minutes longer for thicker fish or 2 minutes less for thinner fish. The fish is cooked when the flesh is opaque, not translucent. (I had trouble sauteing in the sauce, and did use olive oil or coconut oil here).
• Place the fish on 4 dinner plates. Spoon the sauce over the fish. Sprinkle the tomatoes, scallions, parmesan cheese and parsley over the fish.
• Note: I have had the best success with setting up all ingredients before cooking. My prep time and cook time may be a bit off only because I make it an event and take my time so I guessed at both as if I was trying to get the job done normally. The ingredients are copied verbatim from book, and are in order of use, and I thought a bit confusing at first, but it works! Lastly, use real butter, good fish and fresh herbs and cheese. It makes all the difference.

FLORIDA GROUPER WITH CUCUMBER SLAW AND KEY LIME BUTTER SAUCE

Steps:

• For the slaw: Toss together the cucumber, bell pepper, carrot, rice vinegar, lime juice, cilantro, sugar, soy sauce and sesame oil. Refrigerate until ready to serve.
• For the key lime butter sauce: Bring the wine, shallots and bay leaves to a boil in a medium saucepan over high heat. Once boiling, add the heavy cream and lime zest and juice. Bring back to a boil and cook until reduced by half. Mix the cornstarch and water together and slowly whisk into the reduced cream.
• Once the mixture thickens turn the heat to low and add the butter a little at a time, whisking each time until fully incorporated. Run through a fine strainer and keep warm until serving.
• For the grouper: Preheat the oven to 400 degrees F. Heat the oil in a large skillet over medium-high heat until it just begins to smoke. Season the grouper filets with salt and pepper, put in the skillet top-side down and cook until the flesh begins to crisp, about 2 minutes. Do not flip; transfer the skillet to the oven and cook until the grouper flakes easily, 5 to 6 minutes.
• To serve, spoon some Key Lime Butter Sauce on each of 4 plates and top with a grouper filet browned-side up. Top each filet with some Cucumber Slaw and serve.

TUNA WITH WASABI LIME BUTTER SAUCE

Steps:

• Arrange tuna steaks in one layer in a shallow dish and lightly brush both sides with oil.
• Spread peppercorns and dill evenly on both sides of tuna and marinate 20 minutes.
• Grill tuna on a oiled rack set about 5-6 inches over glowing coals. 3 minutes on each side for medium-rare fish. (Alternatively, grill tuna in a preheated oiled well-seasoned ridged grill pan).
• Make sauce while tuna marinates:.
• In a heavy saucepan combine scallions, coriander, lime juice, soy sauce and wasabi paste and bring to a boil.
• Reduce heat to low and whisk in butter, 1 piece at a time, lifting pan from heat occasionally to cool mixture and adding each new piece before previous one has melted completely. (Do not allow sauce to simmer. Sauce should not get hot enough to seperate).
• This dish goes well served with garlic mashed potatoes and french green beans.

KEY LIME BUTTER SAUCE

Steps:

• Reduce the vinegar, wine, keylime juice, shallots, salt and pepper in a saucepan over medium heat until the liquid is nearly evaporated.
• Add the heavy cream and reduce by half.
• Cool the mixture to 140°F.
• Place the saucepan with the reduced mixture over extremely low heat and whisk in the butter tablespoon by tablespoon, whisking vigorously the entire time.
• Strain the sauce.
• Keep warm until ready to serve - do not allow the sauce to boil or it will separate.

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.

LIME BUTTER SAUCE

Steps:

• Purée garlic with lime juice, salt, and pepper in a blender until smooth.
• With motor running, add melted butter and blend until emulsified, about 30 seconds.
• Makes 3/4 cup.

PAN SEARED HONEY GLAZED SALMON WITH BROWNED BUTTER LIME SAUCE RECIPE - (4.7/5)

Steps:

• Working in batches of two salmon fillets at a time (or using two skillets, because you don't want to overcrowd the salmon when cooking it on the stove-top so it cooks more evenly), place salmon fillets on a cutting board or plate and sprinkle 1 tsp flour over each side of the salmon fillets and spread flour to evenly coat. Evenly drizzle 3/4 tsp honey over each side of the flour coated salmon fillets.* Drizzle 1 Tbsp olive oil into a 10 inch non-stick skillet, swirl pan to evenly coat bottom and heat over medium heat. Once oil it hot, carefully place salmon ) in pan and cook over medium heat, 3-5 minutes per side until salmon has cooked through and bottom has nicely browned. Plate salmon immediately, drizzle each fillet with 1 1/2 - 2 Tbsp Browned Butter Lime Sauce and sprinkle with lime zest. Serve warm. *note that once you remove the salmon from the plate some of the flour and honey coating will stick to the plate so I'd recommend just scraping it up with a spatula and adding it to the salmon once it's in the pan, alternately you could just coat one side with the flour and honey then after adding it to the pan you can coat the top side with flour and honey. Either way works I'd just say don't waste any of that delicious coating. Browned Butter Lime Sauce Place butter in a small (light colored) saucepan. Cook over medium heat, swirling pan occasionally, until butter is fragrant and has turned a tan shade (for a step by step tutorial on how to brown butter see link here, although I would recommend not to stir constantly rather swirl pan occasionally). Remove from heat and add browned butter along with lime juice, garlic, salt and pepper to a blender. Blend on low speed for 30 seconds to 1 minute until well blended. Pour sauce into a small glass dish (note: whisk butter mixture with a fork before pouring onto salmon as it will separate, rewarm if needed).

GRILLED SALMON WITH LIME BUTTER SAUCE

Steps:

• In a blender, puree the garlic, lime juice, salt and pepper until smooth. Add melted butter and blend another 30 seconds. Season salmon fillets all over with salt and pepper. Grill over medium heat on lightly oiled grill rack 4 to 6 minutes (cover if using gas grill.) I used the Flavorwave Oven. Turn fillets over and grill until just cooked through, 4 to 6 minutes more. Sprinkle fillets with lime zest and cilantro and then top with the lime butter sauce.

HONEY GLAZED SALMON WITH BROWNED BUTTER LIME SAUCE

Steps:

• Working in batches of two salmon fillets at a time (or using two skillets, because you don't want to overcrowd the salmon when cooking it on the stove-top so it cooks more evenly), place salmon fillets on a cutting board or plate and sprinkle 1 teaspoon flour over each side of the salmon fillets and spread flour to evenly coat.
• Evenly drizzle 3/4 teaspoon honey over each side of the flour coated salmon fillets. Drizzle 1 tablespoon olive oil into a 10 inch non-stick or cast iron skillet, swirl pan to evenly coat bottom and heat over medium heat. Once oil it hot, carefully place salmon in pan and cook over medium heat, 3-5 minutes per side until salmon has cooked through and bottom has nicely browned.
• Plate salmon immediately, drizzle each fillet with 1 1/2 - 2 tablespoon Browned Butter Lime Sauce and sprinkle with lime zest. Serve warm.
• To Make The Browned Butter Lime Sauce: Place butter in a small (light colored to monitor browning) saucepan. Cook over medium heat, stirring pan constantly, until butter is fragrant and has turned a brownish coloring. Careful not to burn.
• Remove browned butter from heat and add it, along with lime juice, garlic, salt and pepper to a blender. Blend on low speed for about 30 seconds, until well blended. Pour sauce into a small glass dish (note: whisk butter mixture with a fork before pouring onto salmon as it will separate, rewarm if needed).

TURKEY WITH LIME BUTTER SAUCE

Steps:

• In a large shallow dish, combine the first 5 ingredients. Add turkey, a few pieces at a time; turn to coat., In a large skillet, heat oil over medium heat. Add turkey in batches and cook 1-2 minutes on each side or until no longer pink. Remove; keep warm., In same skillet, cook green onion and garlic 1 minute. Add broth and lime juice, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat to low; stir in remaining ingredients. Cook and stir until butter is melted. Serve turkey with butter sauce.

ASPARAGUS WITH CHILE LIME BUTTER SAUCE

Steps:

• 1. For the sauce Add the lime juice, vinegar, shallots, chilies and ginger into a saucepan. Bring to a boil and let reduce for about 3 minutes. Whisk in the butter 1 pat at a time until each is melted. Taste and adjust for salt. Set aside.
• 2. For the Asparagus Bring a pan of water to a boil. Add salt and throw in the asparagus. Boil until desired doneness. About 3 to 5 minutes.
• 3. Serve with sauce over top.

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.

CHICKEN BREASTS WITH LIME, DILL, BUTTER SAUCE

Steps:

• Salt and pepper chicken breasts, and sprinkle both sides with a little dill weed.
• Heat large skillet on medium heat.
• Melt 1/2 stick of butter in skillet, garlic, salt & pepper, 1T of dill weed, 2T lime juice and the juice of 1.5-2 limes.
• Add chicken breasts, over medium heat cook approximately 6-8 minutes per side or until done.
• In seperate smaller skillet combine the other 1/2 stick of butter, 1.5T dillweed, 2T lime juice and juice of 1.5 lime (save at least 1/2 of a lime for garnish). Heat over low heat until combined and melted.
• Pour sauce from second skillet over plated chicken breasts.
• Garnish with lime slices. Slice off a thin circle of lime. Cut 1/2 down center and then pull ends in opposite directions to create a spiral like shape.
• I serve this dish with rice or parmesan angel hair pasta and a vegetable.

CACTUS SHRIMP WITH CACTUS-LIME-BUTTER SAUCE

Steps:

• Pulse tunas (cactus fruit) briefly in a food processor or blender; strain.
• Set aside 1 cup puréed tunas, and reserve remaining 1/4 cup for Cactus-Lime-Butter Sauce.
• Combine 1 cup tempura mix and the achiote paste in a blender or food processor, and pulse until smooth.
• Place mixture in a medium-size bowl, add 1 cup puréed tunas, and mix well.
• Chill.
• Dust shrimp with cornstarch.
• Dip each shrimp individually into tempura-tuna batter, and fry in hot oil (375°) until golden brown, frying only 3-4 at a time.
• Drain well.
• For the Cactus-Lime-Butter Sauce: Combine wine, cilantro, and shallot in a heavy 2 quart saucepan.
• Cook over medium heat until wine is almost gone.
• While the wine is reducing, zest the lime; set zest aside.
• Juice the lime; set juice aside.
• When the wine has reduced to almost nothing, add lime zest, lime juice, and heavy cream, stirring constantly with a whisk.
• Lower heat, and simmer for 3-5 minutes.
• Remove from heat for about 5 minutes.
• While the pot is still hot, slowly begin whisking in the butter, a tablespoon at a time, until smooth.
• Strain through a fine sieve.
• Keep sauce warm-if it becomes too cold or too hot, the sauce will separate, and you'll have to begin the process again.
• Fold in the remaining 1/4 cup cactus fruit purée.
• Yield: Enough sauce for Cactus Shrimp.

LIME AND GALANGAL BUTTER SAUCE

Steps:

• Place the garlic, shallot, galangal, and white wine in a small saucepan. Bring to a boil over medium-high heat, and reduce the wine to 2 tablespoons. Remove from the heat, and whisk in the butter, one piece at a time, adding each piece after the last one has melted. Once the butter has been incorporated, whisk in the lime zest and juice. Season to taste with salt and pepper. Stir in cilantro and serve immediately.

RAVIOLI & PEAS IN KEY LIME BUTTER CREAM SAUCE

Steps:

• Boil ravioli according to package. Drain.
• In a large sautéed pan, melt butter.
• Whisk flour into hot melted butter, gradually.
• Slowly whisk in key lime juice.
• Whisk in milk/cream and adjust amount until sauce is the desired consistency.
• Add frozen peas and stir until sauce is bubbly and peas are cooked through.
• Add pinches of salt, ground pepper, and garlic powder to your taste.
• Add cooked ravioli and toss in sauce until coated.
• Transfer pasta and sauce to serving bowl and sprinkle shaved Parmesan on top.