Lime Chile Dressing Recipes

CHILI LIME VINAIGRETTE

Steps:

• Place olive oil, lime juice, honey, garlic, chili powder, cumin, paprika, salt, and cayenne into a mason jar, blender, or food processor.
• Seal and shake or blend until well combined.
• Taste and re-season if necessary.
• Use immediately.
• Store leftovers in a sealed airtight container in the fridge for up to a week. Let come to room temperature before serving.

HONEY-LIME VINAIGRETTE

Steps:

• Blend lime juice, honey, sugar, mustard, garlic powder, salt, black pepper, and cumin in a blender; stream olive oil and canola oil into the juice mixture while blending to emulsify the oil into the juice.

CILANTRO-LIME DRESSING

Steps:

• Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.

LIME-CHILE DRESSING

Steps:

• Stir together lime juice, fish sauce, vinegar, sugar, chiles, garlic, and shallots. Let stand at least 15 minutes. Stir in cilantro.

GRILLED SEA BASS WITH CHILI-LIME DRESSING

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
• Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
• Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
• Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.