The possibilities for these lovely citrus fruits are endless! Lemons and limes are items I purchase weekly to have on had so I can add their juicy goodness to any dish. The acidic brightness balances the flavors, awakens the taste buds and delivers a puckery kick.
With a single 8 oz. sirloin steak, sliced thinly against the grain sauteing in a teaspoon of vegetable oil one pan and sliced bell peppers and sweet onions sauteing in a teaspoon of vegetable oil in another pan, I have dinner on the table in under 30 minutes.
I season the steak with cumin, salt, pepper and the juice of one lime. I season the vegetables with cilantro, salt, pepper and the juice of the other lime. Served with warm corn tortillas, cheese, avocado, tomato and hot sauce. Yum!
In my Creuset dutch oven, I heat 2 tlbs. peanut oil. When the oil is hot, I add 1 tlbs. prepared, curry powder. (mine is from the Indian district in Singapore - you can purchase good curry powder in the 'ethnic' section of your grocery story). Cook the curry powder for about one minute to release the aroma. Add the tilapia fillets to the pan. Cook for about 5 minutes per side. You will have some nice crispy edges. Transfer the cooked fish to a paper towel lined plate. Squeeze one lemon over the fish. Serve hot. (I usually serve with jasmine rice and a cold cucumber salad).
This Memorial weekend, thank a Vet for their service. Then let me know; what are you cooking and how did you use lemons and limes?