Lime And Cilantro Fish Marinade Recipes

QUICK AND EASY CILANTRO LIME MARINADE

Steps:

• Combine all the ingredients in a food processor for less than one minute or until the texture is nice and chunky. Be sure the garlic is fully processed. If you don't have a food processor you can make the marinade by dicing the cilantro, jalapenos and garlic very lightly and then mix the ingredients in a bowl with a fork.
• For a less spicy version, remove the inside of the jalapeno and wash it under cold water and be sure not to get any of it in your eyes. Store the marinade in the fridge for up to one week.

CILANTRO LIME GRILLED FISH MARINADE

Steps:

• Clean fillets and cut any big bloodline out of them
• Puree butter, oil, garlic, cilantro, seasoning, and citrus juice in food processor until evenly blended
• Place fillets in large ziploc or lidded container
• Set some marinade aside for basting, pour the rest into the fish container then gently shake/stir/mix to cover evenly.
• Let marinate in refrigerator for 30-60 mins. Stir/flip occasionally while marinating.
• Grill fillets over medium heat grill for about 3 minutes per side.

LIME-CILANTRO MARINADE

Steps:

• 1. Combine all ingredients in a bowl.
• 2. Use to marinade chicken, steak or shrimp. (if using on fish or shrimp, marinade no longer than 30 minutes, or seafood will start to "cook" and be tough.

LIME-CILANTRO TILAPIA

Steps:

• In a shallow bowl, mix flour, salt, pepper and 1/4 teaspoon cumin. Dip fillets in flour mixture to coat both sides; shake off excess., In a large nonstick skillet, heat oil over medium heat. Add fillets; cook, uncovered, 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., To the same pan, add broth, cilantro, lime zest, lime juice and remaining cumin; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened. Serve with tilapia.

EASY FISH TACOS WITH CILANTRO-LIME DRESSING

Steps:

• Combine oil, vinegar, lime juice, lime zest, honey, garlic, seafood seasoning, cumin, chili powder, and black pepper in a nonreactive bowl or large resealable zip-top bag. Add mahi mahi and marinate for 8 hours, or overnight.
• At the same time, combine yogurt, lime juice, and cilantro for dressing in a bowl. Chill overnight while fish marinates.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove mahi mahi from marinade and place on a grill pan; discard excess marinade. Cook until fish flakes easily with a fork, turning as needed, about 5 minutes.
• Serve fish on warmed tortillas with dressing.

GRILLED TEQUILA LIME FISH TACOS

Steps:

• For the cabbage: In a large mixing bowl, combine the vinegar, sugar and salt and mix together well. Add the cabbage and stir to coat everything evenly. Allow to marinate for 15 minutes. Fold in the cilantro and set aside until ready to use.
• For the fish marinade: In a large mixing bowl, combine the tequila, cumin, garlic, lime juice and some salt and pepper. Portion the fish into 1-inch cubes and add to the marinade. Set aside to marinate for 4 to 5 minutes.
• To cook the fish: Heat a flat top grill to high and coat with a little oil. Skewer 4 to 5 pieces of fish on each skewer. Place the skewers on the grill and cook until the fish is white and cooked through, about 1 minute on each side and about 4 minutes total. Remove the skewers and allow to rest.
• Warm the tortillas in batches on the grill for about 2 minutes on each side. Remove the tortillas to a towel-lined foil pouch and cover loosely to keep warm.
• To build the tacos, drizzle a little Cilantro Lime Crema on a tortilla. Top with some strained red cabbage mixture and then place a skewer of fish on top. Slide out the skewer so the fish stays on the taco, and then finish with more lime crema. Garnish with some crumbled Cotija and hot sauce and serve with a wedge of lime on the side. Repeat with the remaining ingredients.
• In a small bowl, combine the sour cream, milk, cilantro, garlic, cumin and lime juice and chill for 1 hour. Season with salt and pepper.

CILANTRO-GINGER HALIBUT

Steps:

• Combine garlic, jalapeno pepper, ginger, lime juice, and cilantro in the jar of a blender. Cover blender, and remove the stopper. Turn on blender, and slowly drizzle in the olive oil. Process until mixture is bright green and smooth. Season cilantro sauce to taste with salt and black pepper.
• Season both sides of fillets with salt and black pepper. Brush the top of each fillet with 1 tablespoon cilantro sauce.
• Fill a large high-sided skillet with 1 inch water. Set over high heat, and bring to a boil. Set a steamer basket in the skillet, and arrange fillets in basket. Cover, and steam until fish has just cooked through but is still moist, 5 to 6 minutes. Remove fish from steamer, drizzle with additional cilantro sauce, and serve.

CILANTRO LIME FISH

Steps:

• Preheat oven to 375°F.
• Place each fillet on a piece of heavy-duty foil; sprinkle with pepper.
• In a saucepan, saute onion and garlic in oil; stir in cumin.
• Spoon over fillets; sprinkle with cilantro.
• Place lime slices over each; drizzle with margarine.
• Fold foil around fish and seal tightly; place on a baking sheet.
• Bake for 35-40 minutes or until fish flakes easily with a fork.

CILANTRO-LIME MARINADE

Steps:

• Toss all the ingredients into a mini food processor and pulse until combined.
• Marinate meat for 1/2 hour.
• Grill.
• Eat.
• Say: Yumm.

CILANTRO LIME SHRIMP

Steps:

• Mix first 9 ingredients; toss with shrimp. Let stand 15 minutes., Thread shrimp and lime slices onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side.