Avocado Lime Butter Recipes

GRILLED MARINATED SWORDFISH STEAKS WITH AVOCADO BUTTER

Steps:

• Swordfish:.
• Place steaks in two 13 x 9 x 2 inch backing dishes. Combine vegetable oil and next 4 ingredients in a small bowl; stir well. Pour marinade mixture over steaks; cover and marinate in the refrigerator for 2 hours, turning occasionally.
• Remove steaks from the marinade, reserving the marinade. Place marinade in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Set aside.
• Grill steaks over hot coals for 9 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with the reserved marinade. Serve with Avocado Butter. Garnish with parsley sprigs.
• Avocado Butter:.
• Combine butter and avocado in a small mixing bowl; beat at medium speed of an electric mixer until smooth. Add the lime juice, parsley, garlic, and salt; stir well. Cover and chill until firm. If desired, shape butter into small bowls before serving.

CILANTRO LIME SHRIMP AND AVOCADO SALAD

Steps:

• Combine ingredients for the dressing into a small bowl and whisk together until combined.
• In a large bowl, combine all ingredients until the 'Additional Ingredients' section, tossing in the chopped shrimp and avocado last.
• Add dressing to the shrimp avocado salad, tossing to coat. Serve immediately. This will keep in the fridge for up to 2 days, but is best when freshly made.
• Optional: add garnishment, to taste, of additional black pepper, lime juice, and cilantro.

AVOCADO COMPOUND BUTTER

Steps:

• Peel and pit the avocados. Place all ingredients into the bowl of a food processor and process until well combined. Place mixture onto a sheet of parchment paper and shape into a log. Place in the refrigerator for 3 to 4 hours. Slice and serve with grilled fish or chicken.

MASHED AVOCADO WITH LIME

Steps:

• Put all ingredients in a mixing bowl and mash with a fork until the avocado reaches the consistency of a chunky salsa. Chill before serving with empanadas.

AVOCADO LIME BUTTER

Steps:

• Peel, pit and dice avocado.
• Using a food processor or potato masher, cream avocado and butter together until smooth.
• Add remaining ingredients one at a time until well blended.
• Spoon onto plastic wrap creating a log about 6 inches long. Wrap plastic wrap around the butter and roll into a tube shape. Place in the refrigerator for at least one hour or until firm.
• When ready to serve your fish or veggies, slice off half inch pat of butter and place on top of each serving to melt. If serving food on platters or in bowls, slice cold butter 30 minutes ahead of time, lay out on small dish and allow to reach room temperature for individual serving.