Put the Lime in the Coconut (or in the Martini, Fish, and Cake)

I thought we deserved a little slice of summer in this dreary part of Winter.  All these dishes are light and limey.  Perfect for transporting you from cold, snowy weather to the warm sunshine of Key West!
Drink...

Key Lime Pie Martini
I recently discovered a new favorite drink - a lemon meringue pie martini.  This is basically the same drink, except instead of lemon, I used key lime juice.  It turned out delicious and tasting very close to a slice of pie.  Mine was a little sour for my taste, so you might want to add a little less lime juice.
Ingredients:

• 2 oz cake flavored vodka (I think vanilla vodka would also be good if you don't have cake vodka)
• 1 oz key lime juice
• 1/2 oz simple syrup
• splash of cream
• lime for garnish

Directions:

1. Pour all the ingredients except the lime into a shaker full of ice.
2. Shake and strain.
3. Pour into a chilled martini class and serve with a lime wedge, or a floating lime wheel.

Dinner...

Honey Lime Tilapia
*recipe from: One Lovely Life
I am gradually getting myself to enjoy eating fish and with a recipe like this, it makes it much easier.  This was delicious and easy.  Tilapia is such a non-fishy fish, which I love.  All you do it marinade it and saute it!
Ingredients:
(serves 4)
For the fish and marinade:

• 4 (4-5oz) tilapia fillets (thawed if frozen)
• Juice and zest of 1 lime
• 1 Tbsp olive oil
• 1½ Tbsp honey
• ½ tsp salt
• ½ tsp pepper
• ¼ tsp garlic powder

For dredging and cooking:

• ½c flour
• ¼ tsp salt
• ¼ tsp pepper
• 1-2 Tbsp olive oil

Directions:

1. Assemble marinade by combining lime zest, lime juice, olive oil, honey, salt, pepper, and garlic powder in a gallon-sized zip-top bag or shallow container with a lid. Add fish and marinate in the refrigerator anywhere from 1 hour up to 24 hours*.
2. When ready to cook, combine flour with salt and pepper on a plate. Remove each fish fillet from the marinade and dredge lightly with the flour on both sides (just a light, light coating).
3. Heat 1-2 Tbsp olive oil in a medium skillet over medium-high heat until shimmering. Cook fillets 2 at a time for 3-4 minutes per side or until opaque and browned (this works best if you don’t disturb the fish much while letting it cook).
4. Serve with lime wedges.

Dessert...

Key Lime Pound Cake
*recipe from: MyRecipes.com
I've never made pound cake before, but it turns out it's pretty simple.  This makes a lot of cake!  I didn't have a tube pan like the recipe suggests using (I'm actually not even sure what a tube pan is), so I used a bundt cake pan.  In fact, this recipe made so much batter that I used two bundt cake pans...one cake for work, one cake for home :)  
Even though pound cake can be heavy, this cake tastes light and refreshing.  The glaze on mine was a bit sour, which I liked.  But, if you don't like things sour, I would add less lime juice or more sugar.
Ingredients:
For the cake:

• 1 cup butter, softened 
• 1/2 cup shortening
• 3 cups sugar 
• 6 large eggs 
• 3 cups all-purpose flour 
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt 
• 1 cup milk 
• 1 teaspoon vanilla extract
• 1 teaspoon lime zest 
• 1/4 cup fresh Key lime juice

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh Key lime juice
• 1/2 teaspoon vanilla extract

Directions:
For the cake:

1. Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan.
3. Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
4. Prepare Key Lime Glaze, and immediately brush over top and sides of cake. Cool completely (about 1 hour).

For the glaze:

1. Whisk together powdered sugar, fresh Key lime juice, and vanilla until smooth. Use immediately.