In Season: Lime

More than half of the food the average Trinbagonian eats is imported. This should come as no surprise since our twin isle’s annual food import bill is approximately $6 billion. By purchasing local, you funnel money back into our community and support its growth and sustainability for future generations. Our weekly column “In Season” features a sweet and savoury recipe for one readily-available ingredient, so you can take advantage of the vibrant bounty from farmers’ markets, local farm stands, and your own yard.

Nothing adds a fresh zing to recipes like lime. The West Indian lime, the kind that mostly owns our land, is small and seedy with a thin rind. The citrus fruit that’s praised for it’s lip-puckering acidity is actually native to Southeast Asia. Other varieties grown in Trinidad include Tahiti, Persian, and Rangpur.

Lime has been been consumed for ages because of its medicinal benefits. The sour fruit is a well-known cure for scurvy, a disease caused from a deficiency of vitamin C. The high soluble fibre found in limes helps slow down your body’s absorption of sugar into your bloodstream. This reduces your chances of having blood sugar spikes, which pose a major risk to diabetics. The peel can be rubbed on dry or scaly skin to soften and add moisture to your skin.

A squeeze of juice or a sprinkle of zest will make the world of a difference when making meats or desserts. Pucker up and indulge in these two refreshing lime recipes.

BEER-BATTERED FISH WITH CHADON BENI LIME TARTAR SAUCE

COOK TIME: 30 mins

INGREDIENTS

• Oil for frying 
• 8 (4-ounce) cod/white fish fillets, cleaned
•  Green seasoning, optional 
• Salt and pepper to taste 
• Lime wedges, for garnish
  
• For the batter: 
  • 1 cup flour  
  • 2 tablespoons garlic powder 
  • 2 tablespoons paprika
  •  2 teaspoons salt 
  • 1 egg, beaten 
  • 1 (12 fluid ounces) beer 
• For the sauce:
  •  3 chadon beni leaves, chopped  
  • 1 cup mayonnaise (or sour cream)
  •  1 clove garlic, grated
  •   1 lime, juiced 
  • Pinch onion powder 
  • ¼ cup water
  •  Pepper sauce or cayenne pepper to taste

DIRECTIONS

1. Heat oil in a large frying pan over medium-high heat.
2. Mix all the sauce ingredients—chadon beni, mayo, grated garlic, lime juice, onion powder, water and pepper—in a small bowl, until combined. Set aside.
3. Prepare the fish by seasoning with green seasoning, salt and pepper. Set aside.
4. In a medium bowl, combine the batter ingredients—flour, garlic powder, salt, paprika, egg and beer—together. Mix until just combined.
5. Dip the fish into the batter until fully coated. (The batter should be thin.) Place the fish into the hot oil and cook for 5 minutes, flipping once until both sides are golden brown
6. Drain on a plate lined with paper towels.
7. Serve warm with lime wedges and a side of tartar sauce.

LIME MARGARITA CUPCAKES WITH WHITE CHOCOLATE FROSTING

COOK TIME: 25 mins

INGREDIENTS

• For the cupcakes:
  •  1 ¼ cups flour 
  • 1 ¼ teaspoons baking powder
  •   ½ teaspoon baking soda  
  • ¾ cup sugar
  •  ½ teaspoon salt
  •   2 large eggs  
  • ½ teaspoon vanilla extract 
  • Zest of 1 lime 
  • ½ cup vegetable oil 
  • ½ milk  
  • ½ tablespoon white vinegar
• For the syrup:
  •  1/3 cup water 
  • 1/3 cup sugar  
  • Zest of half a lime 
  •  ¼ cup tequila 
• For buttercream frosting:
  •  ½ cup unsalted butter, room temperature 
  • 1 tablespoon shortening
  •  1 ½ cups powdered sugar 
  •  2 tablespoons milk  
  • 1 teaspoon lime juice 
  • 1 pinch salt 
  • ½ cup white chocolate

DIRECTIONS

1. Preheat oven to 350°F and line a 12-cup muffin pan with paper cups.
2. In a medium mixing bowl, sift together all dry ingredients: flour, baking powder, baking soda, sugar and salt. Give the dry ingredients a quick whisk to make sure they are all evenly distributed. Set aside.
3. In a large mixing bowl, whisk together the wet ingredients: eggs, vanilla, lime zest, oil, milk and vinegar together.
4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to quickly mix the two together.
5. Fill muffin tins about three-quarters full.
6. Bake for 15 minutes, or until a toothpick is inserted and comes out clean. Cool completely.
7. In a small saucepan over high heat, add lime zest, sugar and water and stir until all the sugar dissolves. Remove from heat and allow to cool.
8. Add tequila to the syrup, mixing thoroughly. Brush or drizzle the cupcake with the syrup.
9. In a microwave-safe bowl, combine the milk, shortening and white chocolate. Melt in the microwave, using 30-second intervals and stirring in between. Once melted completely, cool until it reaches room temperature.
10. Using a stand (or handheld) mixer, whip the butter until it is light and fluffy. Add in the white chocolate mixture, lime juice and salt and continue to whisk on high.
11. Add in the powdered sugar half cup at a time, mixing for a minute in between each. After the final addition of powdered sugar is added, mix for an additional 3 minutes.
12. Place the frosting in a piping bag and squeeze some onto each cupcake. If you don’t own a piping bag, you can also use a knife to apply frosting.
13. Decorated with lime wedges and/or green decorating sugar.