Best Spicy Lemon And Paprika Aïoli Recipes

SPICY LEMON AND PAPRIKA AïOLI

Spicy Lemon and Paprika Aïoli image

Categories Condiment/Spread Garlic Side No-Cook Mayonnaise Lemon Spice Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 1 3/4 cups

Number Of Ingredients 5

Ingredients

1 1/2 cups mayonnaise
1/4 cup fresh lemon juice
6 large garlic cloves, minced
1 1/2 tablespoons tomato paste
1 1/2 teaspoons hot smoked Spanish paprika (Pimentón de la Vera)* or 1 1/4 teaspoons Hungarian sweet paprika and 1/4 teaspoon cayenne pepper

Steps:

Combine all ingredients in small bowl; whisk to blend. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
*Available from Tienda.com (888-472-1022; tienda.com).

SPICY LEMON AND PAPRIKA AIOLI

Spicy Lemon and Paprika Aioli image

Make and share this Spicy Lemon and Paprika Aioli recipe from Food.com.

Provided by kiwidutch

Categories Sauces

Time 10m

Yield 1 3/4 cups

Number Of Ingredients 5

Ingredients

1 1/2 cups mayonnaise
1/2 cup fresh lemon juice
6 cloves garlic, minced
1 1/2 tablespoons tomato paste
1 1/2 teaspoons hot smoked spanish paprika (Pimentón de la Vera, or 1 1/2 teaspoons Hungarian sweet paprika and 1/2 teaspoon cayenne pepper)

Steps:

Combine all ingredients in small bowl; whisk to blend.
Season aioli to taste with salt and pepper.
(Can be made 1 day ahead. Cover and refrigerate.).

TUNISIAN FISH CAKES WITH SPICY LEMON AND PAPRIKA AÏOLI

TUNISIAN FISH CAKES WITH SPICY LEMON AND PAPRIKA AÏOLI image

Categories Fish Appetizer Fry Hanukkah

Yield 40

Number Of Ingredients 15

Ingredients

Ingredients
SERVINGS: MAKES ABOUT 40
2 pounds mild white fish fillets (such as orange roughy or halibut), cut into 1/2-inch cubes
1 cup finely chopped onion
6 garlic cloves, chopped
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
1 tablespoon ground cumin
2 teaspoons coarse kosher salt
1 teaspoon ground ginger
3/4 teaspoon ground black pepper
6 tablespoons matzo meal
1 large egg
12 tablespoons (about) olive oil (for frying)
Spicy Lemon and Paprika Aïoli

Steps:

Line large baking sheet with plastic wrap. Coarsely grind fish in processor. Add next 8; blend well. Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tablespoon for each cake, shape mixture into patties about 1 3/4 inches in diameter and 1/2 inch thick; arrange on sheet. Heat 3 tablespoons oil in heavy large skillet over medium heat. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side. Transfer cakes to unlined baking sheet. DO AHEAD Can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350°F oven about 10 minutes. Arrange fish cakes on plates. Spoon aioli alongside and serve

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