If you want to make your fish taste citrus without using lemon, a lime juice can be used. It can be used to preserve food or drink because it has the same pH level and flavor.
At the very least, a cooked fish fillet will always benefit from a spritz of lemon or lime. If you briefly marinate that fillet in lemon or lime juice before cooking it, it becomes much more flavorful without tasting acidic.
Yes you can substitute lime for lemon, it is better with fish like Salmon, Tuna, Bass, Mackerel and Herring. If using with White fish use less. It pairs well with Coriander(Cilantro),ginger and chillies.
Other citrus fruit like limes make a great substitute for lemons in many dishes, both sweet and savory, including marinades, sauces, and desserts. To substitute limes for lemons, you can use a 1:1 ratio for both the juice and zest.
The acid from the limes and lemons changes the structure of the proteins in the fish, essentially "cooking" the fish without using heat.
Raw fish + lime juice + 5 minutes = Ceviche!
At its core, Ceviche is as simple as tossing raw fish with lime juice, then leaving it for 5 minutes to let the acid “cook” the fish, making it turn white on the surface, but still raw inside.
Replace lemon juice with equal parts lime juice in equal amounts (for example, 1 teaspoon for 1 teaspoon). Alternatively, you could make half as much white wine or white vinegar out of lemon juice.
Lime: It might seem weird to use lemons on the fish, and yet use lime for the garlic lime butter sauce. I know! Trust me on this, you CAN use lemon, but the lime is far superior. There's a reason why guacamole is made with lime instead of lemons.
If the fish is fresh to begin with -- and it absolutely must be -- it is safe to marinate it for up to five or six hours, because the lime's acidity is more than strong enough to prevent bacterial growth. But is it cooked? The citric acid in lime juice changes the proteins in fish by a process called denaturation.
Citrus fruits are often used in cooking to “brighten” flavors and work well to counter many of the briny flavors present in seafood. This is why lemon and fish can go so well together. The salt and the acid balance each other while doing a little flavor dance on the palate.
Digestive Aid. The acid in lemons is capable of breaking down the proteins in seafood the same way cooking does. Some fish recipes call for extended acidic marination to cook the item in place of heat.
Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor.
As the pieces of fish sit in the marinade, the citric acid from the juice slowly causes the flesh's proteins to denature, in very much the same way that heating will. The result is raw fish with the opaque appearance and firmed texture of cooked fish.
One very important rule about marinating fish and seafood is that a highly acidic marinade, one containing lots of vinegar or citrus juices, can actually cook the fish or seafood, so you need to use mild marinades for short periods of time.
The fish will begin to cook immediately, however, because citrus is acidic it is not being being cooked by heat but the citrus juice from the lime. This process will take anywhere from 15-20 minutes. You can leave in the lime juice longer as it will cook the fish more thoroughly. Overcooking isn't an issue.
Limes are rarely eaten raw due to their tartness but are used to flavor many sweet and savory dishes. They can be used in basically the same manner as lemons but are stronger in flavor so generally a smaller amount is required. They are used in sauces or as an accompaniment to fish and poultry.
Fresh, just-squeezed lemon or lime juice does wonders for a pan sauce. But if you've ever added it to a sauce too early, you know how funky it tastes when it cooks. Avoid discoloration and a bitter flavor by only adding the juice after you remove the sauce (or stew, or soup, or whatever) from the heat.
Lemons have significantly more citric acid than limes. Plus, they are an excellent source of potassium and magnesium. But, when it comes to other nutrients, lime fruits are actually a bit healthier. They contain higher concentrations of phosphorous, vitamins A and C, calcium, and folate.
Lemons contain more vitamin C and antioxidant flavonoids than limes. However, limes have slightly higher levels of minerals and vitamins than lemons. For example, limes have more niacin, calcium, iron, zinc, magnesium, phosphorus, and potassium than lemons. They also contain vitamin A, which lemons don't have.
In general, limes are slightly less acidic and contain less sugar than lemons. However, in a raw taste test, many people say that lime is the more sour or bitter fruit. Like lemons, the juice, leaves, and zest can be used. Limes are popular in a variety of different cuisines, such as in Mexican and South Asian dishes.
Also, you can marinate the fish in a mixture of lemon juice, vinegar, and water for 30 minutes. This will help to neutralize the fishy taste.