Type what you have

Ingredients

• ✓ lime juice
• grouper fillet
• red pepper flakes
• salt
• black pepper
• tomato
• onion
• green bell pepper

Instructions

1. 1 Arrange the grouper on a plate. Drizzle the lime juice over the fillets and season with salt, pepper, and red pepper flakes. Cover with plastic wrap and refrigerate overnight or 8 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
3. 3 Lay the fillets in the prepared baking dish in a single layer. Arrange the tomato slices, onion slices, and bell pepper slices atop the fillets. Cover with aluminum foil.
4. 4 Bake in preheated oven until the fish flakes easily, about 1 hour.

By Kristal

Ingredients

• ✓ lime juice
• chicken breast
• orange juice
• mango chutney
• ginger
• olive oil
• hot pepper sauce
• oregano
• garlic

Instructions

1. 1 In a nonporous glass dish or bowl combine the orange juice, lime juice, chutney, ginger, oil, pepper sauce, oregano and cloves. Mix all together and add chicken. Toss to coat, cover dish and place in refrigerator. Marinate overnight.
2. 2 Preheat grill to medium high heat or set oven to broil
3. 3 Remove chicken from dish (dispose of remaining marinade) and grill or broil the chicken 6 inches from the heat source.

By Eileen Mintz

Ingredients

• ✓ lime juice
• mango
• pineapple
• papaya
• red onion
• jalapeno pepper
• olive oil
• salt
• mint

Instructions

1. 1 Toss mango, pineapple, papaya, red onion, and jalapeño together in a large bowl until well combined; stir in lime juice and olive oil. Season with salt; stir to combine. Sprinkle with mint before serving.

By sweethunibabi

Ingredients

• ✓ lime juice
• green onion
• habanero pepper
• soy sauce
• brown sugar
• garlic
• allspice
• nutmeg
• thyme
• chicken thigh

Instructions

1. 1 Combine green onions, lime juice, habaneros, soy sauce, brown sugar, garlic, allspice, nutmeg, and thyme in the bowl of a food processor; pulse until smooth. Pour mixture into a gallon-sized resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from marinade and shake off excess. Discard remaining marinade.
4. 4 Cook on the preheated grill until no longer pink in centers and juices run clear, about 16 minutes, flipping about halfway. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Soup Loving Nicole

Ingredients

• ✓ lime juice
• rum
• brown sugar
• cayenne pepper
• clove
• cinnamon
• ginger
• black pepper
• salt
• thyme
• chicken
• vegetable oil

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a small bowl, combine the lime juice, rum, and brown sugar; set sauce aside.
3. 3 Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.
4. 4 Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the reserved sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.

By MICHELLE0011

Ingredients

• ✓ lime juice
• green onion
• orange juice
• ginger root
• jalapeno pepper
• soy sauce
• garlic
• allspice
• cinnamon
• clove
• chicken thigh

Instructions

1. 1 Combine green onion, orange juice, ginger, jalapeno, lime juice, soy sauce, garlic, allspice, cinnamon, and cloves in resealable container. Seal and shake to combine. Add chicken and coat; marinate for 8 hours.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken; reserve marinade.
3. 3 Cook chicken on the preheated grill until no longer pink in the center and juices run clear, turning halfway through, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 170 degrees F (77 degrees C).
4. 4 Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes. Drizzle over cooked chicken.

By Cathy Anderson

Ingredients

• ✓ lime juice
• conch
• lemon juice
• tomato
• onion
• green bell pepper
• cucumber
• seasoning blend
• seasoned salt
• tomato juice
• vinegar
• hot sauce

Instructions

1. 1 Tenderize conch with a meat mallet. Cut into bite-sized chunks; transfer to a glass bowl. Add 1 cup lemon juice; cover bowl with plastic wrap. Soak conch in the refrigerator for at least 2 hours, preferably overnight.
2. 2 Drain off and discard lemon juice. Transfer conch to another bowl. Add tomatoes, onion, bell pepper, cucumber, seasoning blend, and seasoned salt; mix thoroughly.
3. 3 Transfer conch mixture to a container. Add tomato juice, remaining 1/4 cup lemon juice, and lime juice; mix well. Stir in vinegar and hot sauce. Cover and refrigerate until flavors combine, about 1 hour. Serve cold.

By Carl B

Ingredients

• ✓ lime juice
• ✓ lime juice
• chicken wing
• seasoned salt
• vegetable oil
• onion
• green pepper
• potato
• carrot
• red pepper flakes
• allspice
• bay leaf
• water
• salt
• black pepper

Instructions

1. 1 Toss the chicken wings with 3 tablespoons lime juice and the seasoned salt. Set aside to marinate at room temperature for 1 hour.
2. 2 Heat the vegetable oil in a large pot over medium heat. Add the onion and green pepper; cook and stir until the onion has softened and begun to brown, about 10 minutes. Add the potatoes, carrots, red pepper flakes, allspice, bay leaves, marinated chicken, lime juice, and water. Bring to a simmer, then reduce heat to medium-low, cover, and continue simmering until the chicken is no longer pink at the bone, and the vegetables are tender, about 40 minutes. Season to taste with salt and pepper before serving.

By Kristal

Ingredients

• ✓ lime juice
• banana
• red bell pepper
• green bell pepper
• yellow bell pepper
• cilantro
• green onion
• brown sugar
• ginger root
• olive oil
• habanero pepper
• salt

Instructions

1. 1 Mix together the banana, red pepper, green pepper, yellow pepper, cilantro, green onion, lime juice, brown sugar, ginger, olive oil, and habanero pepper in a bowl; season with salt. Serve within 1 hour.

By Michelle

Ingredients

• ✓ lime juice
• olive oil
• white vinegar
• sugar
• thyme
• allspice
• cinnamon
• salt
• cayenne pepper
• scotch bonnet pepper
• green onion
• garlic
• chicken breast

Instructions

1. 1 In a large dish, mix the olive oil, vinegar, lime juice, sugar, thyme, allspice, cinnamon, salt, and cayenne pepper. Stir in the scotch bonnet pepper, green onions, and garlic. Pierce chicken on all sides with a fork, and place in the dish. Cover, and marinate up to 24 hours in the refrigerator, turning occasionally.
2. 2 Preheat the grill for high heat.
3. 3 Lightly oil grill grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.

By BETHMCAFEE

Ingredients

• ✓ lime juice
• chicken breast
• teriyaki marinade sauce
• tomato
• onion
• jalapeno pepper
• cilantro
• dijon mustard
• honey
• white sugar
• vegetable oil
• cider vinegar
• salad green
• pineapple chunk
• corn tortilla chip

Instructions

1. 1 Place chicken in a bowl and cover with teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
2. 2 In a small bowl mix tomatoes, onion, jalapeño pepper, and cilantro. Cover salsa and refrigerate.
3. 3 In a small bowl mix mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing and refrigerate.
4. 4 Preheat the grill for high heat.
5. 5 Lightly oil the grill grate. Place chicken on the grill and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
6. 6 Arrange mixed salad greens on plates. Spoon some salsa over each salad and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks and sprinkle over salads. Lay some grilled chicken strips on each salad. Finally, drizzle dressing over each salad and serve.

By Marcy Dzurisin

Ingredients

• ✓ lime juice
• peach
• red bell pepper
• red onion
• cilantro
• garlic
• salt
• black pepper
• olive oil
• brown sugar
• jerk seasoning
• thyme
• rosemary
• seasoned salt
• pork tenderloin

Instructions

1. 1 Combine peaches, bell pepper, red onion, cilantro, lime juice, garlic, salt, and pepper in a bowl. Set peach salsa aside.
2. 2 Combine olive oil, brown sugar, Caribbean jerk seasoning, thyme, rosemary, and seasoned salt in a second small bowl. Rub tenderloin with the spice mixture.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Place tenderloin on hot grill and cook covered for 9 to 11 minutes. Turn and grill until tenderloin is slightly pink in the center, 9 to 11 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from heat, cover, and let sit for 5 minutes before slicing. Serve with peach salsa.

By Joan Heeg

Ingredients

• ✓ lime juice
• tilapia fillet
• olive oil
• coconut
• panko bread crumb
• milk
• egg
• cilantro
• red onion
• black bean
• red bell pepper
• pineapple
• mango
• cayenne pepper
• fennel seed
• black pepper
• salt
• coriander
• ginger
• allspice
• cumin
• curry powder
• paprika

Instructions

1. 1 Mix together paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set aside.
2. 2 In a bowl, lightly toss mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over mango mixture and toss again. Cover the bowl and refrigerate until chilled, at least 30 minutes.
3. 3 Whisk together egg and milk in a bowl. In a separate shallow bowl, stir panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
4. 4 Heat olive oil in a skillet over medium heat. Dip tilapia fillets into egg mixture, then press gently into panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay fillets into the hot oil. Pan-fry until fish is opaque inside and golden brown outside, 3 to 5 minutes per side. Serve with mango salsa.

By Michaelc

Ingredients

• ✓ lime juice
• coconut milk
• chicken broth
• water
• brown sugar
• allspice berry
• thyme
• salt
• red pepper flakes
• curry powder
• ginger root
• garlic
• onion
• mango
• long-grain white rice
• chicken thigh
• thyme
• black pepper
• salt
• red pepper flakes
• garlic
• ginger
• curry powder

Instructions

1. 1 In a large bowl, stir together the curry, ginger, garlic, red pepper flakes, salt, pepper, and thyme. Place the chicken in the bowl, and coat evenly with seasoning. Cover, and marinate for 2 hours or more.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 In a large bowl, stir together rice, mango, onion, garlic, and ginger. Season with curry, red pepper flakes, salt, thyme, allspice berries, and brown sugar. Stir in water, broth, and lime juice. Pour into a casserole dish, and arrange the marinated chicken on top. Then pour coconut milk over the top. Cover with aluminum foil.
4. 4 Bake in preheated oven for 1 hour. Remove foil, and cook 10 to 15 minutes more. Remove allspice berries before serving.

By TORONTOMOMMY

Ingredients

• ✓ lime juice
• chicken breast
• salad dressing
• honey

Instructions

1. 1 Slice chicken into thin strips. In a small bowl mix together the dressing, lime juice and honey. Place chicken strips in a 9x13 inch baking dish and pour mixture over chicken, covering all. Cover dish and refrigerate to marinate for 1 hour.
2. 2 Remove chicken from marinade, discarding any remaining marinade. Heat oil in a large skillet over medium heat and saute chicken strips until lightly browned and cooked through (juices run clear), 12 to 15 minutes.

By Chris Plumhoff

Ingredients

• ✓ lime juice
• soy sauce
• garlic
• ginger
• pork chop
• garam masala

Instructions

1. 1 In a bowl, stir together soy sauce, lime juice, garlic, and ginger.
2. 2 Place pork chops in a glass dish. Pour soy sauce mixture over chops. Cover, and refrigerate 2 to 3 hours, turning occasionally.
3. 3 Preheat an outdoor grill for direct heat and lightly oil grate.
4. 4 Place chops on the grill. As they cook, sprinkle with garam masala. Cook about 10 minutes on each side.

By INDIGOKING

Ingredients

• ✓ lime juice
• yogurt
• mango chutney
• curry powder
• ginger root

Instructions

1. 1 Whisk yogurt, chutney, curry powder, ginger, and lime juice in a small bowl until well blended. Chill for 30 minutes before serving to allow the flavors to meld.

By lutzflcat

Ingredients

• ✓ lime juice
• jalapeno pepper
• garlic
• oregano
• salt
• black pepper
• top sirloin steak

Instructions

1. 1 Combine jalapeños, lime juice, garlic, oregano, salt, and pepper in a blender. Blend until smooth.
2. 2 Place steak in a shallow pan or large resealable plastic bag. Pour jalapeño marinade over steak and turn to coat. Cover the pan or seal the bag; marinate in the refrigerator for 8 hours to overnight.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Remove steak from marinade and cook on the preheated grill to desired doneness, about 5 minutes per side. Discard marinade.

By Sara B

Ingredients

• ✓ lime juice
• chicken breast
• lemon juice
• orange juice
• mint leaves
• honey

Instructions

1. 1 Place the chicken into a large bowl, and pour in the lemon juice, lime juice and orange juice. Sprinkle the mint leaves over, and drizzle with honey. Cover and refrigerate overnight.
2. 2 Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil.
3. 3 Place the chicken onto the preheated grill, and discard the marinade. Cook for 6 to 8 minutes per side, or until no longer pink and juices run clear.

By CLHARTMAN

Ingredients

• ✓ lime juice
• tuna steak
• soy sauce
• sherry
• vegetable oil
• garlic

Instructions

1. 1 Place tuna steaks in a shallow baking dish. In a medium bowl, mix soy sauce, sherry, vegetable oil, fresh lime juice, and garlic. Pour the soy sauce mixture over the tuna steaks, and turn to coat. Cover, and refrigerate for at least one hour.
2. 2 Preheat grill for high heat.
3. 3 Lightly oil grill grate. Place tuna steaks on grill, and discard remaining marinade. Grill for 3 to 6 minutes per side, or to desired doneness.

By Kimber

Ingredients

• ✓ lime juice
• sriracha sauce
• honey
• soy sauce
• garlic
• shrimp
• green onion

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Whisk Sriracha, honey, lime juice, soy sauce, and garlic together in a large bowl. Stir in shrimp until well coated.
3. 3 Place shrimp in the air fryer basket with tongs; cook for 3 minutes. Transfer shrimp back to the sauce and stir. Place shrimp back in the basket and cook for 3 minutes more. Garnish with chopped green onions.

By Soup Loving Nicole

Ingredients

• ✓ lime juice
• corn kernel
• tomato
• jalapeno pepper
• cilantro
• garlic
• salt

Instructions

1. 1 Mix corn kernels, tomato, jalapeno pepper, lime juice, cilantro, garlic, and salt together in a bowl. Cover and let stand until flavors blend, about 15 minutes.

By MYMOMSTHEBESTCOOK

Ingredients

• ✓ lime juice
• olive oil
• garlic
• lime
• salt
• brown sugar
• red pepper flakes
• cumin
• chicken breast
• cilantro

Instructions

1. 1 Whisk lime juice, olive oil, garlic, lime zest, salt, brown sugar, red pepper flakes, and cumin together in a small bowl. Place chicken in a large plastic bag or a bowl and add lime marinade. Seal the bag or cover the bowl and place in a refrigerator to marinate for 30 minutes to 24 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Place chicken breasts on the preheated grill and cook until no longer pink in the center and skin is golden and lightly charred, about 5 minutes per side. Transfer chicken breasts to a plate and let rest for 5 minutes. Slice and garnish with cilantro.

By boltfan

Ingredients

• ✓ lime juice
• halibut fillet
• olive oil
• thyme
• basil
• oregano
• rosemary

Instructions

1. 1 Place halibut fillets in a shallow baking dish. In a bowl, whisk together the olive oil, lime juice, thyme, basil, oregano, and rosemary. Pour marinade over fish, cover, and refrigerate 2 to 4 hours.
2. 2 Preheat grill for medium heat. Adjust grate height to between 4 and 6 inches from heat source.
3. 3 Lightly oil grill grate. Remove halibut from dish, and discard marinade. Cook for 5 minutes per side, or until fish can be easily flaked with a fork.

By Karen David

Ingredients

• ✓ lime juice
• hawaiian bread roll
• luncheon meat
• pineapple ring
• sriracha hot sauce

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler or set a toaster oven to broil. Place rolls cut-sides up in a single layer on a baking sheet.
2. 2 Toast in the preheated broiler until lightly brown, 1 to 3 minutes.
3. 3 Slice luncheon meat lengthwise into nine ¼-inch thick slices.
4. 4 Heat a cast-iron or nonstick skillet over medium-high heat. Cook meat slices until lightly browned, about 1 minute per side; transfer to toasted roll bottoms.
5. 5 Cook pineapple rings in the same skillet until lightly browned, 1 ½ to 2 minutes per side. Cut each pineapple ring into 3 pieces; set aside.
6. 6 Divide and spread Sriracha among meat slices; top with 1 pineapple piece, drizzle with lime juice, and cover with roll tops.

By tboomgaa

Ingredients

• ✓ lime juice
• lime zest
• hot chile pepper
• white sugar
• shrimp
• mango
• cucumber
• mint
• rice vinegar

Instructions

1. 1 Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth.
2. 2 Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

By karbol

Ingredients

• ✓ lime juice
• vegetable oil
• lime zest
• garlic
• oregano
• red pepper flakes
• salt
• black pepper
• chicken breast

Instructions

1. 1 In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
2. 2 Preheat grill for medium-high heat.
3. 3 Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

By Jenn H

Ingredients

• ✓ lime juice
• chicken breast
• cilantro
• soy sauce
• olive oil
• garlic
• sweet chili sauce
• cilantro

Instructions

1. 1 Place chicken in a resealable plastic bag. Combine 1/4 cup cilantro, lime juice, soy sauce, olive oil, and garlic in a small bowl. Pour over chicken and seal the bag. Let marinate in the refrigerator, 3 hours to overnight.
2. 2 Preheat Panasonic® Countertop Induction Oven to Medium on the "Grill" setting.
3. 3 Place chicken on the grill pan. Grill chicken for 6 to 7 minutes per side or until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C).
4. 4 Brush chicken with sweet chili sauce. Garnish with 1 teaspoon cilantro.

By bdweld

Ingredients

• ✓ lime juice
• vodka
• mint
• sugar
• ice
• sparkling water
• mint

Instructions

1. 1 Muddle mint leaves in a shaker.
2. 2 Add Tito's Handmade Vodka, sugar, fresh lime juice, and ice.
3. 3 Shake well and pour into a rocks glass.
4. 4 Top with sparkling water and garnish with a mint sprig and lime slice.

By Tito's Handmade Vodka

Ingredients

• ✓ lime juice
• shrimp
• salad dressing
• red bell pepper
• onion
• celery
• cilantro
• romaine lettuce

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Grill shrimp until they are bright pink on the outside and the meat is opaque, about 2 minutes per side. Let cool 10 minutes and transfer to a non-metal bowl.
3. 3 Pour Italian dressing and lime juice over cooled shrimp and toss to coat. Add red bell peppers, onion, celery, and cilantro; mix lightly. Cover and refrigerate for 1 hour.
4. 4 Place lettuce on a serving plate. Top with shrimp mixture and serve.

By Bernice Dray