Toasted cumin sauce for fish

4 servings

Ingredients

Quantity Ingredient
¼ cup Olive oil
4 teaspoons Cumin seeds
12 Cloves garlic, pureed or
Finely chopped
2 teaspoons Dried oregano
2 teaspoons Sea salt
1 teaspoon Coarsely ground black pepper
Or to taste
Juice of 1 1/2 oranges
Juice of 1 1/2 limes

Directions

In a small pan, over a medium heat, warm the olive oil. Add the cumin seeds and toast them 1 to 2 minutes. Add the garlic (cook a minute to release oils) then add, oregano, salt and pepper and cook another 2 to 3 minutes. Remove from the heat and add the orange and lime juices. The sauce is best used immediately, but will keep for a few days in the refrigerator. Use as a finishing sauce for grilled seafood, such as halibut or salmon.

Yield: about 1½ cups

TOO HOT TAMALES SHOW #TH6288

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