Best Lime Pickled Red Onions Recipes

RED SNAPPER "ART DECO": FLORIDA RED SNAPPER, PURPLE POTATOES, AND PICKLED PINK ONIONS IN A KEY LIME SAUCE

Steps:

• In a shallow pan, over high heat, combine all the ingredients for the court bouillon and bring to a simmer. Season generously with salt.
• Place 4 of the snapper fillets into the court bouillon, making sure that they are fully submerged. The liquid should remain just below a simmer. Cook the fish for about 8 minutes until cooked through and remove to a plate. Repeat this with the rest of the fillets. Serve with the purple potatoes, pickled pink onions and the key lime sauce.
• Place the potatoes in a medium pot and fill with cold water to cover. Season the water with salt and bring to a boil. Cook until the potatoes are tender but not falling apart, about 15 minutes. Drain the potatoes and toss lightly with 2 tablespoons butter.
• Meanwhile, bring another pot of water to a boil and season with salt.
• In a medium saute pan, over medium heat, add 1 tablespoon of butter and shallots. Cook the shallots until soft but not brown. Season with pepper.
• Place the tatsoi or other leafy green into the boiling water and cook for about 20 seconds. Drain well. Add the tatsoi to the shallots and butter and toss.
• In a saute pan, over medium heat, add the oil. Add the onions and toss to coat with oil. Reduce heat to medium and cook for 2 minutes. Add the sugar and cook for 2 more minutes. Add the orange juice, zest, and red wine vinegar and cook until nearly all the liquid has reduced. Season with salt and white pepper. Set aside until ready to serve.
• In a small saucepan, away from the heat, add rum, limes, shallots, and garlic. Place the saucepan over medium heat and allow the rum to flame until it self extinguishes. Add the wine and reduce by half. Add the turmeric, annatto seeds, sriracha and cream and simmer to reduce, about 5 minutes. Season with salt. Strain the sauce and keep warm. If the sauce is too thin, it can be thickened with a little cornstarch before straining.

LIME PICKLED RED ONIONS

Steps:

• Mix all ingredients and let onion marinate at least 3 hours at room temp.
• Will keep up to 4 days, covered in frig.

LIME-PICKLED RED ONIONS

Steps:

• Mix all ingredients in large bowl. Cover and let stand 1 to 3 hours. (Can be made 2 days ahead. Cover and refrigerate.)

TEQUILA-LIME FLANK STEAK WITH PICKLED RED ONIONS

Steps:

• 1. Prepare the onions. Then, trim the steaks of excess fat and silver skin. Score the steaks by making cuts about 1/2 inch deep and 2 inches apart, diagonally across the meat in two directions to make a diamond pattern on both sides. Rub the meat all over with garlic and pepper. Place the steaks in a large shallow glass baking dish. 2. In a bowl, whisk together the tequila, lime juice, honey, Maggi, and oil. Drizzle 2 tablespoons of the marinade on each steak, and turn the steaks to coat. Reserve the remaining marinade. Cover and refrigerate the meat about 2 hours or up to 8 hours. 3. Remove the meat from the refrigerator about 1 hour before cooking. Have ready a hot outdoor grill or heat a stovetop grill pan over medium-high heat. Pat the meat dry with paper towels, and season with salt just before grilling. Brush lightly with oil. 4. Grill the steaks on a hot greased grill over high heat or in the grill pan on medium-high heat, turning to brown the meat on both sides, 8 to 12 minutes total for medium-rare, depending on the thickness of the meat. (Adjust cook time for desired doneness.) Brush the steaks with the reserved marinade the last 3 minutes of cooking. 5. Remove the steaks to a cutting board and let stand 5 minutes. Cut across the grain into thin slices. Serve with pickled red onions scattered over the meat.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.