Old Sour

in ,
  • 2 cups Nellie & Joe’s Key West Lime Juice
  • 2 teaspoons salt
  • 4 whole hot bird peppers (or several drops of hot sauce or cayenne to taste)

Add salt and hot peppers or sauce to Nellie & Joe’s Key West Lime Juice. Cover loosely and let stand at room temperature for one or two days. Strain through a piece of cheesecloth until clean and free of fragments, then bottle tightly in sterilized jars. Store at room temperature, refrigerated or cool in a dark place for 2-4 weeks before using. This sauce is great on conch and fresh fish.

Pier House Mustard Sauce

in ,
  • 1 quart mayonnaise
  • 1 cup dark mustard (i.e. Guldens)
  • 1 cup Nellie & Joe’s Key West Lime Juice
  • 4-6 pounds stone crabs, chilled
  • Key limes or wedges (optional)

Whisk mustard and mayonnaise together in a medium size glass bowl. Slowly pour in Nellie & Joe’s Key West Lime Juice and whisk together until sauce is smooth. Chill for about ½ hour. Serve sauce in small ramekins with optional lime wedges.

Sauteéd Tilapia with Lime

in ,
  • 1 (11/3 pound) tilapia fillet, about ½ inch thick
  • 3 tablespoons all-purpose flour
  • 1 garlic clove, minced or pressed
  • Salt and pepper
  • ½ cup dry white wine
  • 1 tablespoon Nellie & Joe’s Key West Lime Juice
  • ½ tablespoon butter
  • 1 tablespoon olive oil
  • 3 green onions, chopped

Rinse fish and pat dry. Put the flour on a plate and season with salt and pepper. Dredge the fillets in the flour, patting to remove excess. In a small bowl, combine garlic, wine, Nellie & Joe’s Key West Lime Juice and butter then set aside. Heat the oil in a 10 to 12-inch frying pan over medium-high heat. Add the fillets without overlapping (you may need to cook in 2 batches). Cook until golden on the bottom, about 3 minutes. Turn the fillets over and cook until opaque through the thickest part, 1-2 minutes more. Transfer the fish to a platter and keep warm (cover with foil or place in a 200° oven). Add the wine mixture to pan and boil, scraping up cooked bits, until reduced by half, 2-3 minutes. Stir in the onions and heat on low about 30 seconds. Pour the sauce over the fish and serve.

Seafood Picadillo

in ,
  • 2 pounds selected seafood (shrimp, lobster, scallops or fish fillet)
  • 1 cup Nellie & Joe’s Key West Lime Juice
  • 2 large garlic cloves, minced
  • 1 large onion, finely chopped
  • 2 medium green peppers, finely chopped
  • 2 medium tomatoes, cut into wedges
  • 4 tablespoons olive oil
  • ½ cup raisins
  • ¼ cup pitted olives
  • 2 tablespoons capers
  • Salt and pepper to taste

In a large skillet sauteé seafood in Nellie & Joe’s Key West Lime Juice until tender. Drain excess juices from pan, place in bowl and set aside. Sauteé garlic, onion, green pepper and tomato wedges in olive oil until onions are translucent. Add seafood, raisins, olives and capers and mix well. Sprinkle with salt and pepper and simmer mixture for 30 minutes. Remove from heat, put into a bowl and serve over white rice or with hot flour tortillas.

Shrimp & Avocado Salad

in ,
  • 2 tablespoons Nellie & Joe’s Key West Lime Juice
  • 3 cups shrimp, boiled, peeled and deveined
  • 2 tablespoons flour
  • 2 tablespoons milk
  • 2 tablespoons butter
  • ¼ tablespoon salt
  • Dash of pepper
  • ¼ Worcestershire sauce
  • 2 tablespoons pimento, chopped
  • 2 tablespoons olive, chopped
  • 3 ripe avocados

Marinate shrimp in Nellie & Joe’s Key West Lime Juice in the refrigerator until ready to assemble salad. Melt butter and add flour, blending well. Add milk gradually and cook until thick and smooth, stirring constantly. Add salt, pepper, Worcestershire sauce, pimento, olive and shrimp; stir to blend. Cut avocados in half and remove pit. Fill center with shrimp mixture. Chill and serve.

Tequila-Lime Beef

in ,
  • 1½ pounds sirloin steak, sliced very thin across the grain
  • 1/3 cup garlic teriyaki sauce
  • 2-3 tablespoons Nellie & Joe’s Key West Lime Juice
  • Lime zest
  • 1 tablespoon hot catsup (or regular catsup w/hot sauce)
  • 2-3 tablespoons tequila
  • 3-4 fresh mushrooms
  • 3 tablespoons water
  • 2 teaspoons cornstarch
  • 1 bunch green onions, sliced on the bias
  • Olive oil, for skillet or wok

Combine Nellie & Joe’s Key West Lime Juice, lime zest, teriyaki sauce, tequila, and catsup. Marinate beef in the mixture for 30-40 minutes at room temperature. Mix water and cornstarch to make a slurry; set aside. Heat olive oil practically to smoking in large skillet (cast iron preferably). Add mushrooms and onions, stir fry until mushrooms and onions slightly soften. Remove from skillet. Add beef and stir-fry for 2-3 minutes until cooked through, add veggies back in, add cornstarch mixture. Cook over medium-high heat until bubbly and thickened. Serve with noodles, rice, or just by itself.