CRISPY SESAME FISH BURGER WITH LIME MAYO
Make a four star fish finger sandwich by serving crisp pieces of cod, haddock or pollock in a roll with coriander mayo and avocado
Provided by Cassie Best
Categories Lunch, Main course
Time 40m
Yield Makes 2
Number Of Ingredients 11
Steps:
- Cut the fish into 4 chunky fingers. Put the flour in a bowl with some seasoning, put the egg in another bowl, and the breadcrumbs and sesame seeds in a third. Dust the fish fingers in flour, then dip in egg and, finally, coat in breadcrumbs. Chill for 10 mins, if you have time.
- Heat a drizzle of oil in a frying pan and cook the fish fingers for 3-4 mins each side until golden and cooked through, adding a drizzle more oil if the pan looks too dry.
- Meanwhile, stone, peel and slice the avocado, squeeze over a little of the lime juice to prevent it from turning brown, then mix the remaining lime juice and coriander into the mayonnaise.
- To serve, spread a little mayo over the base of each bun, top with 2 fish fingers, a few slices of avocado and the bun lid. Serve the remaining mayo on the side.
Nutrition Facts : Calories 706 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 39 grams protein, Sodium 1.7 milligram of sodium
SWEET POTATO WEDGES WITH LIME MAYO
Provided by Bon Appétit Test Kitchen
Categories Side Bake Vegetarian Kid-Friendly Quick & Easy High Fiber Mayonnaise Lime Sweet Potato/Yam Healthy Low Cholesterol Lime Juice Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Toss sweet potatoes and oil on a foil-lined large rimmed baking sheet; season with salt and pepper.
- Roast, turning once, until golden brown and crisp, 25-30 minutes.
- Meanwhile, whisk mayonnaise, lime zest, and juice in a small bowl.
- Season fries with salt, top with cilantro, and serve with lime mayo for dipping.
CILANTRO LIME MAYO
Steps:
- Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste.
LIME MAYO
Great dressing for pulled pork wraps!
Provided by Jake176
Categories Side Dish Sauces and Condiments Recipes
Time 40m
Yield 5
Number Of Ingredients 5
Steps:
- Stir mayonnaise, red onion, lime juice, garlic, and lime zest together in a bowl. Cover bowl with plastic wrap and refrigerate until cold, about 30 minutes.
Nutrition Facts : Calories 85.7 calories, Carbohydrate 3.9 g, Cholesterol 8.4 mg, Fat 8 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 1.3 g, Sodium 162.3 mg, Sugar 1.8 g
CREAMY CILANTRO LIME MAYO SAUCE
This creamy and tangy cilantro lime mayonnaise sauce is delicious with tacos, spread on your sandwich, or drizzled over some zucchini fritters.
Provided by Megan
Time 5m
Number Of Ingredients 4
Steps:
- If you're making your own mayonnaise, make it first. Use this recipe for a perfect mayo every time.
- Grab a big handful of cilantro and chop it finely. You can leave the stems in if you'd like. They just give a bunch of flavor!
- Mix the mayonnaise, cilantro, and lime juice in a ramekin.
- Add a dash of cayenne (optional). Add more if you want more spice.
Nutrition Facts : Calories 106 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 10 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 Tbsp, Sodium 100 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
LIME (OR LEMON) MAYONNAISE
It's great to make mayo from scratch but, if you don't have time, you can use a good quality whole-egg purchased one then just do step 3. This will keep in a refrigerator, well covered, for 2-3 days. Australian measurements used.
Provided by auntchelle
Categories Sauces
Time 7m
Yield 1 cup, 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine egg yolks, mustard and half the lemon juice in a blender or food processor until light and creamy.
- With the blender still running, add the oil in a thin stream until the mixture thickens. Stir in remaining lemon juice.
- Stir in lime juice and the lime zest then season to taste.
Nutrition Facts : Calories 168.2, Fat 18.7, SaturatedFat 2.7, Cholesterol 31.5, Sodium 6.3, Carbohydrate 0.3, Sugar 0.1, Protein 0.4
PALEO LIME MAYO
Steps:
- Place the eggs and lime juice in a blender or food processor (I use a Blendtec). Let them come to room temperature together, about 30-60 minutes.
- Add the dry mustard, salt, and 1/2 cup of the oil. Mix until well mixed - about 20 to 30 seconds. If you're using a Blendtec, use the Speed 3 button for the entire process.
- Start pouring the remaining 2 cups of oil VERY SLOWLY through the opening in your blender/processor lid. Seriously, very slowly!
- Continue until all the oil is done. Never dump it, even at the end. Keep a SLOW, steady stream the whole time. This may take up to 5 or 6 minutes.
- When all the oil is done, remove the lid and look at the glorious, mayo you just made. Then stick it in the fridge and wait about an hour before using it. Trust me.
- (OPTIONAL) If you want to make the Spicy Jalapeno Mayo, just dump the whole can of jalapenos in the mayo and mix well with a spatula. Alternately, split the mayo, keep half plain and half spicy. If you do this, only use half the can of jalapenos.
Nutrition Facts : Calories 169 calories, Cholesterol 10 milligrams cholesterol, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, ServingSize 1 Tbsp, Sodium 81 milligrams sodium, UnsaturatedFat 0 grams unsaturated fat
LIME, CHILE AND CILANTRO MAYO
Provided by Food Network
Categories condiment
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Pour the egg yolks into a bowl and mix with the garlic, mustard, and some of the lime juice.
- Adjust the seasonings with salt, and pepper and, using an electric hand mixer or whisk, beat the ingredients and gradually start to add the oil, one drop at a time. Keep adding the oil until the mixture thickens, and emulsifies. If the mayonnaise looks like it might split or break, add a spoonful or so of warm water and stir it in. This usually "brings it back." If you find that your mayonnaise is too thick, add a little more warm water until you achieve the desired consistency.
- Stir in the chile, including the seeds (adding a few seeds at a time, depending on the desired heat), the cilantro, and the rest of the lime juice, to taste.
SPICY CHILI LIME MAYO
Make and share this Spicy Chili Lime Mayo recipe from Food.com.
Provided by Palis Favorites
Categories Low Protein
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a bowl and mix well!
- Enjoy!
CILANTRO LIME MAYO
A creamy spread for sandwiches and burgers or this can also be used as a dip for fresh vegetables or spicy chicken wings.
Provided by Steve Cylka
Categories condiments
Time 10m
Number Of Ingredients 6
Steps:
- Place all ingredients into a blender. Blend until well combined and fairly smooth.
Nutrition Facts : Calories 289 kcal, Carbohydrate 1 g, Protein 1 g, Fat 31 g, SaturatedFat 5 g, Cholesterol 18 mg, Sodium 413 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EASY LIME CREMA RECIPE
Steps:
- Zest the lime and squeeze the lime juice into a small bowl.
- Add the sour cream, garlic and salt to the bowl and stir everything together until it's combined and creamy.
- Use immediately or store in the fridge until ready to serve.
Nutrition Facts : Calories 58 kcal, Carbohydrate 2 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 96 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SHRIMP WITH CHILI-LIME MAYO
Shrimp lovers are so easy to please! A little chili-lime mayo, some garlic-before you know it, everyone's having a shrimplicious time!
Provided by My Food and Family
Categories Home
Time 15m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Mix mayo and 1 Tbsp. chili-lime seasoning until blended.
- Melt butter with oil in large skillet on medium-high heat. Stir in garlic and remaining chili-lime seasoning. Add shrimp; cook 3 min. or until shrimp turn pink, stirring frequently. Stir in lime juice; cook 30 sec. Remove from heat.
- Sprinkle shrimp with lime zest. Serve with mayo mixture.
Nutrition Facts : Calories 90, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
CILANTRO-LIME MAYONNAISE
Categories Condiment/Spread Food Processor Herb Quick & Easy Mayonnaise Lime Spring Cilantro Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Blend first 5 ingredients in processor until cilantro is finely chopped. Add mayonnaise and process just to blend. Transfer to small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
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- In a medium bowl, whisk together the mango purée, lime zest and juice, egg yolk and salt. Add the first third of the oil drop-by-drop, whisking constantly. When the emulsion begins to form, add the remaining oil in a thin, steady stream, whisking constantly.
- Place the mango purée, lime zest and juice, whole egg and salt in a food processor or blender. Cover and mix for a few seconds. Set the appliance to the lowest speed. With the machine running, add the oil in a thin, steady stream through the opening in the lid. The mayonnaise will emulsify quickly, in less than a minute. If necessary, turn off the processor or blender and scrape the sides of the bowl so the blades can reach the ingredients.
SALMON SATAY WITH GINGER LIME MAYONNAISE RECIPE | GOOD FOOD
From goodfood.com.au
Servings 24Total Time 2 hrsCategory Starter/Entree
- Remove the skin from the salmon. Use kitchen tweezers to remove any bones from the fish, then wrap the fish in plastic wrap and freeze for 1 hour. Soak small wooden satay sticks in cold water for 30 minutes (this will prevent them burning during cooking).
- Cut the salmon fillets into 5 cm (2 inch) strips. Thread the strips loosely onto the satay sticks and place them on an oiled tray. Brush all over with oil and season, to taste, with salt and freshly ground pepper. Grill in two batches for 2 minutes, taking care not to overcook. Serve with the ginger lime mayonnaise.
- To make ginger lime mayonnaise, place the mayonnaise in a small bowl and stir until smooth. Add the yoghurt, ginger and lime rind and juice. Add salt and pepper, to taste, and stir until blended thoroughly. Chill for at least 1 hour.
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Ratings 1Category Slow Food DIYCuisine AmericanTotal Time 20 mins
- Note: We are heating a very small amount of liquid, so use the smallest pot that you can find. I found it helpful to keep the pot tipped a bit on the burner while I was whisking, so that the liquid ingredients pooled together.
- Whisk everything except the olive oil together over medium-low heat. Use a food thermometer to ensure the mixture reaches 160°F (71°C). It is important to whisk constantly to keep the yolk from solidifying.
- After it reaches 160°F (71°C), remove the pan from the heat. Slowly drizzle in the olive oil, again whisking constantly. As the olive oil becomes incorporated and the mayo thickens, drizzle in a little more oil. Keep patiently drizzling and whisking until all of the oil has been added to the mayonnaise. It only took me 5-10 minutes.
- This recipe makes approximately ¾-cup of thick and creamy mayonnaise (1 tablespoon servings). It is best used within a week. If it separates in the refrigerator, simply whisk it back together before using.
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