What else can I do with fresh limes 646

I love tortilla soup -- my recipe is undoubtedly not authentic, but it's yummy and easy.....poach a few boneless chicken breasts in 4-6 cups of broth, then take them out and cook one peeled, chopped potato and 1 or 2 chopped carrots. When the potatoes are soft, mash a few cubes and add them back in. Cook for a bit, then shred the chicken and add it back to the pot, along with a handlful of frozen corn kernels or some black beans if you want. Then dump in a half jar or so of salsa (I love Safeway Select Chioptle Salsa for this recipe, but if I don't have any, I add whatever salsa I have, or just canned tomatoes plus a sprinkling of ground chipotle). Let simmer a bit, then add the juice of half a lime, and taste...adjust salsa and lime to taste. Plop a handful of cracked tortilla chips into a bowl, top with some grated Jack or Cheddar, and ladle in the soup. Eat as is, or top with sour cream and-or avocado.

Here's another....I got this from epicurious.com (it was from Gourmet magazine), and have made it a few times. I keep some of the butter on hand in the freezer. It's good as a topping for various fishes, rice, veggies...

Pan-seared Tilapia with Chile Lime Butter For chile lime butter 1-2 stick (1-4 cup) unsalted butter, softened 1 tablespoon finely chopped shallot 1 teaspoon finely grated fresh lime zest 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds 1-2 teaspoon salt For fish 6 (5- to 6-oz) pieces skinless tilapia fillet or farm-raised striped bbutt fillets with skin 1-2 teaspoon salt 2 tablespoons vegetable oil

Make chile lime butter: Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl. Prepare fish: If using striped bbutt, score skin in 3 or 4 places with a thin sharp knife to prevent fish from curling (do not cut through flesh). Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sautŽ 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. SautŽ remaining fish in remaining tablespoon oil in same manner.

Serve each piece of fish with a dollop of chile lime butter.

Cooks' note: . Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.

Makes 6 servings.

Gourmet

July 2003

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