Key Lime Butter Sauce Recipes

KEY LIME SAUCE

Steps:

• In a small bowl, dissolve the cornstarch in the 3 tablespoons of water.
• In a small non-aluminum saucepan stir together the sugar, the lime juice and 1/4 cup of water. Bring to a boil over moderate heat to dissolve the sugar.
• Stir in the cornstarch mixture and boil, stirring, for about 30 seconds or until the lime sauce thickens.

LAZY DAYS RESTAURANT FISH WITH KEY LIME BUTTER SAUCE

Steps:

• Place the water, wine and key lime juice in a large saucepan over a high heat and reduce by half, about 5 minutes.
• Add the garlic power. Add pepper to taste. Cut the butter into pats about the size of 1 tablespoon. Reduce the heat to low. Add one pat butter and whisk until the butter is incorporated. Add another pat and continue until all of the butter is used.
• Mix the water and cornstarch together and add to the sauce. Raise the heat to medium and stir until the sauce thickens and a few bubbles appear. Set aside while the fish cooks.
• Mix the eggs and water together in a small bowl (whisk vigorously til combined).
• Place the flour on a plate and dip the fish fillets into flour, coating both sides.
• Dip the fish into the egg wash.
• Place the bread crumbs on a second plate and coat the fish with bread crumbs, making sure both sides are coated.
• Heat 4 tablespoons of the Key lime butter sauce over medium-high heat in a skillet large enough to hold the fish in one layer. Add the fish and sauté for 4 minutes. It should be golden. Turn the fish and sauté for 4 minutes for 1 inch thick fillets. Sauté 2 minutes longer for thicker fish or 2 minutes less for thinner fish. The fish is cooked when the flesh is opaque, not translucent. (I had trouble sauteing in the sauce, and did use olive oil or coconut oil here).
• Place the fish on 4 dinner plates. Spoon the sauce over the fish. Sprinkle the tomatoes, scallions, parmesan cheese and parsley over the fish.
• Note: I have had the best success with setting up all ingredients before cooking. My prep time and cook time may be a bit off only because I make it an event and take my time so I guessed at both as if I was trying to get the job done normally. The ingredients are copied verbatim from book, and are in order of use, and I thought a bit confusing at first, but it works! Lastly, use real butter, good fish and fresh herbs and cheese. It makes all the difference.

KEY LIME BEURRE BLANC SAUCE RECIPE

Steps:

• Place all the ingredients, except the heavy cream and butter, in a 1-quart saucepan and place over high heat. Bring to a boil and reduce until the liquid is nearly evaporated, 12 to 14 minutes. Add the heavy cream to the pan and reduce by half, 1 to 2 minutes. Remove the pan from the heat and reduce the temperature to medium-low. Add a few cubes of the butter to the pan and use a whisk to stir constantly until the butter is melted. Return to the heat and add a few more pieces. Continue to place the pan on and off the heat, adding a few cubes of butter to the pan and whisking until all the butter is used. Remove the sauce from the heat and strain through a fine-mesh strainer. Keep warm until ready to serve - do not allow the sauce to boil or it will separate. Yield: about 1 1/4 cups

LIME BUTTER SAUCE

Steps:

• Purée garlic with lime juice, salt, and pepper in a blender until smooth.
• With motor running, add melted butter and blend until emulsified, about 30 seconds.
• Makes 3/4 cup.

FLORIDA GROUPER WITH CUCUMBER SLAW AND KEY LIME BUTTER SAUCE

Steps:

• For the slaw: Toss together the cucumber, bell pepper, carrot, rice vinegar, lime juice, cilantro, sugar, soy sauce and sesame oil. Refrigerate until ready to serve.
• For the key lime butter sauce: Bring the wine, shallots and bay leaves to a boil in a medium saucepan over high heat. Once boiling, add the heavy cream and lime zest and juice. Bring back to a boil and cook until reduced by half. Mix the cornstarch and water together and slowly whisk into the reduced cream.
• Once the mixture thickens turn the heat to low and add the butter a little at a time, whisking each time until fully incorporated. Run through a fine strainer and keep warm until serving.
• For the grouper: Preheat the oven to 400 degrees F. Heat the oil in a large skillet over medium-high heat until it just begins to smoke. Season the grouper filets with salt and pepper, put in the skillet top-side down and cook until the flesh begins to crisp, about 2 minutes. Do not flip; transfer the skillet to the oven and cook until the grouper flakes easily, 5 to 6 minutes.
• To serve, spoon some Key Lime Butter Sauce on each of 4 plates and top with a grouper filet browned-side up. Top each filet with some Cucumber Slaw and serve.

LIME BUTTER SAUCE

Steps:

• Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.