I love the flavours of roasted vegetables and these are wonderful. It takes a little ‘cheat’ time but you will find it so worth it.
- 3-4 small beets, washed
- 8-10 baby potatoes, washed
- 3 medium carrots, washed and peeled
- 1 small turnip, peeled
- 1 bunch asparagus
- 2 lbs. trout fillet
- salt and pepper
- olive oil for brushing on vegetables
- 2-3 limes, zested and cut into wedges. Set aside. Squeeze juice from 1 lime and set aside.
Line a cookie sheet with parchment paper and set aside. Brush the beets, carrots and turnip with olive oil and place on prepared sheet. Bake in a 375 oven until cooked through. Remove from the oven and let cool down enough to peel the beets and cube.
Leave the baby potatoes whole and cut the carrots into 1 inch pieces. Trim the asparagus and cut into 2 inch pieces. Brush with olive oil and now place with all the other vegetables on a clean parchment lined baking sheet and set the trout in the middle on the pan, skin side down. Sprinkle a pinch of salt and pep.per over all
Sprinkle 2 tsp. oil across the trout and sprinkle 2 tsp. of lime zest on top. Bake in a 425 degree oven for about 12-15 minutes, just until the trout begins to flake.
Plate equally on 4 dinner plates, add the vegetables around the fillet pieces and drizzle the lime zest over the fish.
The only things needed now are warm dinner rolls, chilled salad and a glass of wine.
Yippee! Dinner is served
Shrimp And Scallops in Limes
I know…who would think it at this time of year? Well, entertaining is a great task to take on and this will simply put you at the top of the heap. Ready?
- 3 large limes
- 3/4 cup coconut oil
- 1 garlic clove, minced
- 1 tsp. fresh grated ginger
- 1/2 cup fresh lime juice
- 1/3 cup white wine
- pinch of salt and pepper
- 1 lb. medium shrimp, peeled and deveined
- 1/2 lb. scallops
Wash the limes and pat dry. Cut in half lengthwise, squeeze out the juice and measure 1/2 cup. Scrape out the pulp and set aside.
In a large skillet, heat 2 tbsp. oil and add the garlic and ginger. Saute until golden and add the remaining oil, lime juice, wine, salt and pepper. Add the shrimp and scallops cook, stirring constantly for about 4-5 minutes.
Spoon the mixture into the lime shells (be sure to scrape out the pulp first). Garnish with some lime zest and add a beautiful salad.
Sweet and Spicy Trout Fillets
I love trout over salmon as I find it a more delicate flavour. If you are having company over for dinner, this will serve 4.
- 1 tbsp. butter
- 1 shallot, finely chopped
- 1/4 cup lime juice
- 1 tbsp. honey
- 1/8 tsp. cayenne pepper
- 1 tbsp. finely chopped ginger
- 1/4 cup wine vinegar
- 2 tbsp. soy sauce
- 1 tbsp. finely chopped parsley
- 2 lbs. trout fillets
- 1 small lime, quartered for garnish
In a saucepan, sauté the shallots in butter until softened. Add the balance of the ingredients (except the trout) and continue stirring until well combined.
Prepare your barbecue or grill plate to medium heat. Baste the trout with the sauce and grill for 8-10 minutes. Baste often with the sauce.
Remove from the grill and serve immediately with buttered noodles and lime slices.
Lime Cream Tart For Late Summer Eves
I was looking at the calendar and yikes! summer is waning. This desset will bring back all the fond memories of your summer while you enjoy this tart. It is not a baked tart so that is even easier. Light some candles, pour a glass of wine or, if you prefer, a cup of rich, freshly perked coffee.
Serves 6-8
- 10 tbsp. butter, unsalted
- 1/4 cup packed brown sugar
- 7 whole graham crackers, finely crushed
- 1/2 cup whole milk
- 1/2 cup melted chocolate pieces (milk or dark-your choice)
- 1 tsp. unflavoured gelatin
- 1 cup, plus 1 tbsp. sugar
- 1/2 cup fresh lime juice
- 2 tsp. grated lime peel
- 2 large eggs
- 1 1/2 cups whipping cream
- 1 tsp. coconut flavouring
Mix 6 tbsp. of the butter in a skillet ov er medium heat. When melted, whisk in the brown sugar until it bubbles and stir for a few minutes. Now mix in the cracker crumbs and mix for a minute. In a tart pan with removable bottom, press the warm mixture over the bottom and up the side with the back of a spoon.
Pour the milk in a small custard cup and add the gelatin. Let stand for about 15 minutes. Whisk together 1 cup sugar, lime juice and peel in a saucepan to blend well. Whisk in the eggs, remaining butter and whisk until it thickens and just begins to boil. Remove immediately and whisk in the gelatin until it completely dissolves. Set it aside until it begins to set.
In the meantime, spread the melted chocolate on the crumb base. When cooled down, pour in the lime custard and top with the whipped cream, flavoured with a tsp. of coconut flavouring.
Sprinkle some extra lime zest over the top. Oh, yeah, you did it again!
Wasn’t summer absolutely wonderful?
Limeade Syrup Base
To make a lovely limeade drink with lots of ice or a base for an alcoholic drink using a simple syrup. This will do the trick. Great flavour.
- 3 tsp. grated lime zest
- 1 1/2 cups berry sugar
- 1/2 cup boiling water
- 1 1/2 cups fresh lime juice
In a sealable jar, combine the lime zest, sugar and boiling water. Cover tightly and shake until the sugar has completely dissolved. Add the lime juice and store in the refrigerator until ready to use. This make about 2 2/3 cups syrup base.
To make a glass: pour 1/2 cup syrup into a tall glass, add ice and 3/4 cup of cold water. Stir quickly to mix well.
To make a pitcher: Use all the syrup with 5 cups ice cold water in a large pitcher. Add ice cubes and stir. This make about 8 cups of limeade.
Enjoy!
Chocolate Lime Cheesecake
What a lovely surprise this one is. Truly a yummy dessert. White chocolate and fresh lime.
- 2 pkgs. soft lady fingers
- 2 pkg. softened cream cheese
- 1 cup berry sugar
- 7 squares white chocolate (good quality)
- 1/4 cup fresh lime juice
- 1 envelope unflavoured gelatin
- 3 tsp. grated lime peel
- 1 1/2 cup whipped cream
- candied lime slices – 3 limes (recipe follows)
Line bottom and sides of an 8 1/2 inch spring form pan with lady fingers cut in half length wise.
Beat the room temperature cream cheese until completely smooth. Add the sugar and chocolate and blend well.
Sprinkle gelatin on top of lime juice in a saucepan. Let stand for 5 minutes until it has softened. Over low heat, stir until gelatin dissolves. Add this to the cheese mixture.
Fold this into the whipped cream and pour into the pan. Chill for about 4 hours. Garnish with the candied lime slices.
Candied Lime Slices
Slice the limes thinly and blanch in boiling water. Dunk in an ice bath and repeat the process. In saucepan, dissolve one-half cup sugar with one-half-cup water and boil for five minutes until it becomes thick and syrupy.
Add the peels and cook for five minutes. Remove the peels and allow to cool down. You can now use them on your cake. Arrange in a pretty circle on top by overlapping each slice a little. Yummy!