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Recipes

Name: Dill-icious Dip
Prep time: 5 min
Total time: 5 min
Yield: 0
Cuisine: American, Sides
Ingredients: 1 Cup Sour Cream; 1 Cup Mayo; 2 Tbsp Dill-icious

These are some of our favorite recipes using our products. Try them at home with friends and family.

[[ recipeID=recipe-2m5fwp1s8, title=Dill-icious Dip ]]

[[ recipeID=recipe-2m5fxz0nm, title=Fishy Swordfish ]]

[[ recipeID=recipe-2m5l98we2, title=Curry Sauce ]]

Ingredients

Instructions

Ingredients

1 Cup Sour Cream
1 Cup Mayo
2 Tbsp Dill-icious

Instructions

Combine the mayonnaise, sour cream, and Dill-icious together in a bowl.
Cover and place in fridge till chilled.
Serve with bread, chips, crackers, or veggies; and enjoy!

Notes

Make sure to sample, and adjust the recipe to make it your own.

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Fishy Swordfish

Sword fish is both delicious and healthy. Fishy is an excellent blend for swordfish steaks. With its unique blend of herbs, spices, and the citrus from the lemon zest, it perfectly compliments a meaty swordfish steak, without overpowering its inherent richness.

Servings: 4 Swordfish Steaks

Keywords: Swordfish, Fishy, Fish, Grilled

Prep Time: 1 hours 30 mins
Cook Time: 10 mins
Total Time: 1 hours 40 mins

Ingredients

Instructions

Ingredients

2 Tbsp Kosher Salt
1 Tbsp Granulated Sugar
⅓ Cup Vegetable or Canola Oil
4 (6-8oz ea.) Swordfish Steaks
4 Tbsp Lecker Fishy

Instructions

Dry Brining

90min before cooking, pat the swordfish dry and place on a wire rack atop a sheet pan.
Mix the kosher salt and sugar in a small bowl, and apply evenly to all surfaces of the swordfish.
Return the swordfish, on the wire rack and pan, to the fridge and allow to rest uncovered for at least 45min.

Seasoning

Remove the swordfish from the fridge, and apply a light layer of the oil to each steak using a silicon brush.
Add the Fishy seasoning to the fish on all surfaces. Add as much as you would like, I'm often liberal with it.
Return the pan to the fridge for another 20 minutes. The oil and seasoning will mend, adding hydration to the lemon zest and herbs, and flavoring the fish itself.

Grillin'

Heat the grill on medium high to about 400F
Oil the grill grates using a paper towel with the vegetable or canola oil (high burn points and low flavor) - this will help keep the seasoning on the fish.
Place the fish on the grill, cover, and cook for roughly 5 min, until the fish no longer sticks.
Flip the fish, admire the stellar grill marks (good job), cover and cook 2-4 more minutes until reached the desire and safe temperature.130F for Medium, 135F Medium-Well, 140F Well
Rest for a few minutes and serve

Notes

For more information of safe handling of fish from the USDA, click here: USDA Safe Selection and Handling of Seafood and Shellfish

Curry Sauce

There is an unmistakable warm aroma to curry. Use this versatile curry sauce as a base for your favorite dishes.

Chicken and Vegetable Curries: Simmer tender chicken and vegetables in a flavorful curry broth, served over fluffy rice or with naan bread. You can also try it with shrimp! In the image this recipe is served over basmati rice with added sweet potato pieces and slices of carrot.

Naan Bread and Rice Bowls: Soak up every last drop of curry sauce with crispy naan bread or fluffy rice. Try sprinkling more of the curry on top for added flavor.

Grilled Meats and Vegetables: Brush curry sauce onto grilled meats and vegetables for a flavorful, aromatic glaze that's perfect for summer barbecues.

Servings: 4

Keywords: Curry, Noodles, Rice, Sauce, Vegetable

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins

Ingredients

Instructions

Ingredients

3 Tbsp Olive Oil
1 Small Onion (Diced)
2 Cloves Garlic (Minced)
½ Tsp Ginger Root (Grated)
3 Tbsp Curry
1 tsp Salt
1 Tbsp Tomato Paste
1 Cup Chicken Stock
½ Cup Coconut Milk (unsweetened)
(Optional) Cook along side vegetables, rice, or Naan bread to serve this sauce with.

Instructions

Mise en place - Dice, mince, grate, and measure all the ingredients and have them ready to go. Parts of this recipe happen quickly, and its important to have everything ready to go when needed to avoid burning. If you want to add it to the sauce, you can precook some potatoes or other veggies, and start to prepare the rice to serve with this.
Olive oil in large pan, heat medium-high
Add onion and sauté till soft, about 4min
Add garlic and ginger till fragrant, about 30s
Stir in curry and salt till fragrant, about 30s
Add tomato paste and chicken broth, bring to boil, reduce heat to low-medium, simmer and allow the sauce to reduce, roughly 5min
Stir in coconut milk and simmer for another 5min. This can be a good time to add cooked veggies, like cut sweet potato, green beans, or carrots.

Notes

Adjust the salt and curry powder to your liking.

If its not as hot as you'd like it, add some cayenne powder for an extra kick.

Recipes

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Dill-icious Dip

Ingredients

Instructions

Ingredients

Instructions

Notes

Fishy Swordfish

Ingredients

Instructions

Ingredients

Instructions

Dry Brining

Seasoning

Grillin'

Notes

Curry Sauce

Ingredients

Instructions

Ingredients

Instructions

Notes