Everything lime! 30 great ideas to put zing into your summer - includes related articles on squeezing and choosing limes and recipes - Special Issue: Quick, Light & Healthy

Sunset, Summer, 1997 by Barbara Goldman

19. A little help from a friend. Vegetables take on a nice bite when they've received a lift from a squeeze of lime. For color, sprinkle vegetables with a little grated peel.

20. Lime-aid for chicken. Place a boneless, skinless chicken breast half on a square of aluminum foil and season with a good squeeze of lime and a little chopped thyme, salt, and pepper. Arrange a couple of thin lime slices on top of the chicken and wrap, folding foil ends up. Bake in a 450 [degrees] oven until no pink remains in center of thickest part of chicken (cut to test), about 10 minutes. Serve hot or cold with more lime slices and chopped parsley for garnish.

21. Corn without butter? You won't even miss it when you rub lime wedges over hot boiled or grilled corn on the cob, then sprinkle the ears with salt, pepper, and hot chili flakes.

22. Nonalcoholic Orange-Lime Sours. In a 1- to 1 1/2-quart pan over high heat, bring 2/3 cup water and 1/3 cup sugar to a boil, stirring until sugar is dissolved; let cool. Mix the cooled syrup with 1 1/3 cups each lime juice and orange juice. Pour into ice-filled glasses and garnish with lime wedges. Serves 6 to 8.

Per serving: 59 cal., 1.5% (0.9 cal.) from fat; 0.4 g protein; 0.1 g fat (0 g sat.); 15 g carbo (0.1 g fiber); 7 mg sodium; 0 mg chol.

23. Fish story. Limes, like lemons, enhance the mild flavor of fish.

24. Lime to the rescue. If you're cutting back on salt, a squeeze of lime is a great substitute. It brings out food flavors just like salt - but it's virtually sodium-free, low in calories, and high in vitamin C.

25. Grilled Tuna Steaks

SERVES 4

Prep and cook time: About 35 minutes

Notes: If you want to enjoy the moist flavor of rare tuna, be sure the fish has been frozen at 0 [degrees] for at least 7 days to destroy any potentially harmful organisms. Thaw in the refrigerator.

4 tuna (ahi) steaks, each 1 inch thick (about 1 3/4 lb. total) 3 tablespoons lime juice 2 tablespoons reduced-sodium soy sauce 1 tablespoon minced fresh ginger 1 tablespoon minced garlic Lime wedges Asian (toasted) sesame oil (optional)

1. Rinse tuna, pat dry, and place in a 9-by-13-inch pan. Mix lime juice with soy sauce, ginger, and garlic; pour over fish. Cover airtight and chill 20 minutes or up to 1 day.

2. Lay fish on a lightly oiled barbecue grill over a solid bed of hot coals or on a gas grill over high heat (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until fish is browned but still pink in center (cut to test), 6 to 7 minutes total. Accompany with lime and sesame oil to add to taste.

Per serving: 203 cal., 7.4% (15 cal.) from fat; 42 g protein; 1.7 g fat (0.4 g sat.); 2.6 g carbo (0.1 g fiber); 368 mg sodium; 80 mg chol.

26. Limeade, in the shade... To chill out in hot weather, bring 3 cups water and 3/4 cup sugar to a boil, then cook over medium heat until sugar is dissolved. Cool 20 minutes, pour into a pitcher, and chill. Add 1 cup chilled lime juice and stir well. Pour over ice in tall glasses and garnish with lime slices. Makes 1 quart.