FLO’S FAVORITE RECIPES

KEY LIME MUSTARD GINGER GRILLED CHICKEN
1/4 cup Key Lime Juice (sold in store)
1/2 cup Dijon style mustard
2 tablespoons minced fresh ginger
2 cloves garlic, minced
4 boneless skinless chicken breast halves
Mix the first four ingredients together. Spoon enough on to coat both sides of the breasts and let them marinade several hours. Reserve the remaining mixture.
Grill or broil the chicken 5-6 minutes on each side until just cooked through. Heat the remaining sauce over low heat until garlic and ginger are fragrant. Spoon the sauce over breasts and serve.

QUICK KEY LIME MARINATED CHICKEN
½ Cup Key Lime Juice (sold in store)
1/3 Cup soy sauce
4 garlic cloves, minced
Combine ingredients with chicken. Do not marinate more than 2 hours before frying or broiling.

KEY LIME CILANTRO VINAIGRETTE FOR GRILLED POTATOES
8 long white or sweet potatoes
1/4 cup Key Lime Juice (sold in store)
1 tablespoon sea or kosher salt
1 teaspoon coarsely ground black pepper
1/2 cup olive oil
1/3 cup chopped fresh cilantro
Parboil the potatoes in cold salted water till 95° cooked until a sharp knife meets resistance on at the center. Stop cooking by immersing in water with ice. Drain, peel when cool and cut into quarters, lengthwise. Place potatoes on well-oiled, hot grill until completely cooked and the grill marks appear, 7-8 minutes.
Whisk vinaigrette ingredients together, add to potatoes and toss.

SIMPLE & ELEGANT KEY LIME SAUCE FOR ANY FISH
This can be used on Grouper, Swordfish, Pompano or even Talapia.
Sauté fish fillets in olive oil and a Tablespoon of butter until fillets are browned on edges and cooked through. Turn and add capers (3 Tablespoons if cooking for two). Add Floribbean Key Lime Mustard Sauce to pan and plate. Flo uses approximately ¼ cup per person.

This recipe works beautifully when you have guests you want to serve something special to without spending a lot of time in the kitchen.
You can even substitute our Key Lime Savory Oil for the olive oil called for! Crowd pleaser for sure!

KEY LIME MUSTARD SAUCE FOR VEGETABLES
Steam fresh green beans, broccoli or cauliflower a few minutes and immediately stop the cooking process with cold running water. You want the cooled vegetable to still be crisp to the tooth. When ready to serve, sauté in a tablespoon or two of olive oil or Key Lime Savory Oil till warmed and add just enough Key Lime Mustard Sauce to lightly coat the vegetable, then serve.

KEY LIME ONIONS AND PEPPERS
Slice 1 or 2 large mild onions into half rings, slice same number of large Green Peppers . Combine onions and peppers in large bowl, adding 2 Tablespoons Key Lime Oil, enough olive oil to coat, 1 Tablespoon of minced garlic and a generous dash of soy sauce.
Mix, then let marinate.
This can be used for Fajitas, in an omelet after patting them dry, as a side dish, spooned over black beans and rice, as a topping for grilled skirt steak and to jazz up a cold cut grinder.