Key Lime Baked Fish

  • 1 large white fish fillet (dolphin, snapper)
  • Salt and pepper to taste
  • 1 medium sweet pepper, sliced into rings
  • 1 large garlic clove
  • 1 medium onion, sliced into rings
  • 1¼ cup Nellie & Joe’s Key West Lime Juice
  • 4 tablespoons olive oil
  • 1 tablespoon cider vinegar
  • 1 bay leaf
  • 1 teaspoon oregano
  • Paprika

Clean and score fish. Place fish in large baking pan and sprinkle with salt and pepper. Place onion and pepper rings on top of fish. Mix together oil, vinegar and Nellie & Joe’s Key West Lime Juice and pour over all. Place bay leaf in center of fish. Lightly sprinkle oregano and paprika over surface of fish. Bake at 350° degrees.

Key Lime Dip

  • 2 (14 oz.) cans sweetened condensed milk
  • 1 cup Nellie & Joe’s Key West Lime Juice
  • 2 egg whites
  • 2 tablespoons sugar
  • graham crackers

In a bowl, mix together the sweetened condensed milk and lime juice until blended; set aside. Beat egg whites at high speed until just foamy. Add sugar, 1 tablespoon at a time, beating until soft peaks form and sugar is dissolved. Fold egg white mixture into lime mixture. Pour into a 9″ pie plate. Bake at 325° for 25 minutes. Take out of the oven and stir well. Place in a serving bowl and cover; chill in the refrigerator for 4 hours. Serve with graham crackers.

Key Lime Salsa Verde

  • 3 pounds tomatillos (husked and washed)
  • 10 pickled jalapeños
  • ½ large red onion
  • ½ tablespoons garlic (pre-minced or 3-4 fresh cloves)
  • ¼ cup cilantro (fresh, cut from stem but do not chop)
  • ½ cup curly parsley (fresh, cut from stem but do not chop)
  • 2 tablespoons honey
  • 1/3 cup D’Reyes Cream of Almond with Tequila (Crema de Almendrado) *see note at end of recipe
  • ¼ cup Nellie & Joe’s Key West Lime Juice

Place tomatillos in large sauce pan with about 1 inch of water. Cover and steam to slightly soften, but do not cook them to mush. They will turn darker. Pull the stems off the jalapeños. Slice in half and remove seeds. In a food processor, add onion and garlic and pulse until chopped. Then add cilantro and parsley and pulse. Next add about half the tomatillos and half the jalapeños and pulse (use a slotted spoon to transfer the tomatillos from the sauce pan to reduce extra water from being added). Then add the remaining tomatillos and jalapeños and pulse. Finally, add the honey, Cream of Almond with tequila and lime juice and pulse. (If food processor is full, pour mixture into a bowl and stir in the liquids). Mixture may appear runny, but it will thicken in the refrigerator.

*D’Reyes Crema de Almendrado can be purchased in Puerto Vallarta, Mexico, or you can buy other brands on-line.

Key Lime Salsa

  • 4 medium tomatoes, very ripe, peeled, seeded, diced
  • 1 fresh jalapeño pepper, seeded, minced
  • 1 tablespoon chopped fresh cilantro leaves
  • 1 medium red onion, minced
  • ½ teaspoon salt and pepper, or to taste
  • 1 tablespoon Nellie & Joe’s Key West Lime Juice

In a medium bowl mix together the tomatoes, jalapeño pepper, cilantro, onion, salt and pepper, combine well. Add in Nellie & Joe’s Key West Lime Juice and chill well before serving. Serve with fresh tortilla chips.

Lime & Cilantro Grilled Steak

  • 1¼ pound boneless chuck steak, 1 inch thick
  • 3 tablespoons Nellie & Joe’s Key West Lime Juice
  • 3 tablespoons water
  • 1 tablespoon fresh cilantro leaves, chopped
  • 1 small jalapeño pepper, chopped (seeded to reduce heat)
  • 1 garlic clove, minced
  • ¼ teaspoon ground cumin
  • Salt and pepper to taste

Combine Nellie & Joe’s Key West Lime Juice, cilantro, water, jalapeño pepper, garlic and cumin and pour into a large zip top plastic bag. Add steaks, seal and shake bag to coat meat. Let marinate in refrigerator 1-2 hours, shaking bag every now and then. Toss marinade when ready to grill steaks. Grill steaks over medium heat (preheated) until cooked to your liking, turning once (about 15-20 minutes for rare to medium). Once cooked, season to taste with salt and pepper. Carve steaks into thick slices and serve.

Lime-Cilantro Shrimp

  • 1 pound shrimp, cooked, peeled, deveined
  • 4-6 tablespoons Nellie & Joe’s Key West Lime Juice
  • 1 bunch fresh cilantro

Combine all ingredients and place in air-tight container. Shake periodically to coat evenly. Refrigerate for 4 hours or overnight. Garnish with lemon or lime wedges. Serve with salsa and chips.

Lobster Enchilada

  • 1 large onion, chopped
  • 2 sweet peppers, chopped
  • 3 garlic cloves, minced
  • 4 ounces olive oil
  • 2 (6 oz.) cans tomato paste
  • 3 (6 oz.) cans tomato pureé
  • 6 cups water
  • ¼ teaspoon oregano
  • 4 bay leaves
  • 3 tablespoons Nellie & Joe’s Key West Lime Juice
  • 4 tablespoons cider vinegar
  • 6 steamed lobster tails

Sauteé sweet peppers, onion and garlic in olive oil until golden. Mix tomato pureé, tomato paste and water; add to onion mixture. Add oregano, bay leaves, Nellie & Joe’s Key West Lime Juice and cider vinegar and cook over low heat for 1 hour. Cut lobster tails into bite-sized pieces and add to mixture. Season with salt and pepper to taste. Cook until sauce thickens. Preheat oven to 375°. Soften the tortillas and roll tortilla into enchiladas, filling each with about 3 tablespoons of lobster mixture. Bake enchiladas for 8-10 minutes until cooked, but not crisped. Remove and serve two per person, covering each portion with plenty of sauce.

Marinated Grilled Shrimp

  • 2 pounds large jumbo shrimp
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1 teaspoon oregano
  • 2 ounces olive oil
  • ¾ cup Nellie & Joe’s Key West Lime Juice
  • ¾ cup orange juice
  • 2 ounces tequila (optional)
  • Salt and pepper to taste

Place cleaned and peeled shrimp in a large glass dish and set aside. Sauteé onion, garlic and oregano in olive oil until onions are translucent. Slowly stir in Nellie & Joe’s Key West Lime Juice, orange juice and tequila, reduce heat to simmer and cook for 5 minutes. Pour warm marinade over shrimp and toss to coat. Marinate shrimp while preparing grill for cooking. Drain shrimp and grill over hot coals about three inches from heat. Grill about 5 minutes on each side, brushing with marinade.

Mexican Tomatillo & Lime Salsa

  • 8 ounces fresh tomatoes, finely diced
  • 8 ounces fresh tomatillos, husked, rinsed, chopped
  • ¼ cup red or yellow peppers, chopped
  • 2 tablespoons red onions, minced
  • 1 teaspoon lime zest
  • 1 tablespoon Nellie & Joe’s Key West Lime Juice

Mix all ingredients in a non-metallic bowl. Cover and refrigerate for up to 4 hours.

Nellie & Joe’s Original Key West Fish

  • 4 (8-10 oz.) fillets of fish, white* preferably
  • ½ cup Nellie & Joe’s Old Sour
  • ¼ cup olive oil
  • 4 tbsp butter
  • 1 tsp salt
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • Dash of paprika
  • Dash of parsley

Wash fillets with cold, fresh water; pat dry with paper towels. Marinate fillets in Nellie & Joe’s Old Sour for 10 minutes. Wipe olive oil inside of a shallow baking dish. Space fillets evenly and butter. Add marinade; sprinkle with salt, pepper, garlic powder and paprika. Bake at 400º for 30-45 minutes until done. Garnish with parsley.

* white fish: Yellowtail, Snapper, Flounder, etc.