Abalone in Lime

Abalone in Lime

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Abalone is a rare treat so when you get it make sure you treat it right! This is a simple recipe based on lime and garlic.


Serves: 4 

  • 450g linguine
  • 1 kg abalone without shell
  • 3 limes, juiced
  • 3 cloves garlic, chopped
  • 2 tablespoons olive oil
  • 2 green capsicums, sliced
  • 450g Alfredo sauce

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  2. Slice abalone into 1 cm slices. Place the abalone between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the abalone with the smooth side of a meat mallet to a thickness of 5mm. Mix lime juice and garlic in a large bowl. Toss abalone slices and capsicum in the lime garlic mixture to coat.
  3. Heat olive oil in a large frypan over high heat and stir in the abalone and capsicum, including the juice. Cook and stir until the cooked through, 5 to 10 minutes. Remove the abalone slices and place on a plate and set aside. Continue cooking the capsicums until tender. Meanwhile, pour Alfredo sauce into a saucepan and heat over medium-low heat until hot, stirring occasionally. Serve abalone over a bed of linguine and Alfredo sauce.

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