This lime butter is the perfect partner to barbecued, baked, steamed or fried fish. Brush it onto sweetcorn too. If desired, add finely minced coriander, chilli, ginger, garlic or lime to give it an extra kick.
Bill Granger’s lime butter is the perfect partner to barbecued, baked, steamed or fried fish.
It is so versatile it works with salmon, any white fish, clams, prawns, crayfish and mussels. Make a batch now while the limes are in season and more affordable, freeze, then in summer, brush it onto sweetcorn too.
If desired, add finely minced coriander, chilli, ginger, garlic or makrut lime leaves to give it an extra kick.
In a small bowl, whisk together all the ingredients – don’t fret if some of the lime juice doesn’t mix in. The butter can be stirred straight into many dishes, brushed onto corn cobs, or you may wish to put it into silicone molds (individual serving sized) and chill or shape into a log by wrapping in greaseproof paper and chill before slicing into rounds. Also freezes well.
Limes are valued both for the acidity of their juice and the floral aroma of their zest. Our limes are the Bearss variety (also known as Tahitian or Persian), which are famed for their size and juiciness.
Bearss are in fact a hybrid of a lemon and a Key lime, hence the larger size and lower acidity (when compared to the very tart Key lime). They are the most widely cultivated and consumed lime in the world. Originally from Western Asia, they were first grown on a larger scale in Persia and southern Iraq.
Limes really pack a punch in the flavour stakes, and are a key ingredient in Mexican, Vietnamese and Thai dishes.
Limes are harvested when dark to pale green. A yellow lime signifies full maturity and maximum juice content.CLICK HERE FOR MORE DELICIOUS LIME RECIPES