Abalone in Lime

    40 minutes

    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.

    6 people made this

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (1)


    This is so flavoursome! I also tried as well as adding lime, adding a small amount of orange juice. It made a big difference, and made it seem spicier.  -  20 Oct 2009  (Review from Allrecipes USA and Canada)