Yield: 4 Servings
Measure | Ingredient |
---|---|
5 \N | Garlic cloves; chopped |
2 tablespoons | Ground red chile |
1 teaspoon | Cumin; or more to taste |
\N \N | A large pinch oregano |
1 \N | Orange; juiced |
1 \N | Lime; juiced OR 1 lemon; juiced |
½ \N | Orange; the rind |
2 tablespoons | Olive oil |
2 tablespoons | Chopped cilantro |
\N \N | Salt |
\N \N | Pepper |
1 pinch | Sugar |
Combine. Marinate for at least an hour, up to 2 days.
For whole or large pieces of fish, chicken, pork, lamb, shellfish.
*REF www.sfgate.com "THE ESSENTIAL GRILLING GUIDE: Everything you need to know to get you through the barbecue season," by Marlena Spieler, Wed 5/13/98; San Francisco Chronicle >Sent by Hanneman
Notes: Makes enough for about 2 pounds of food. See Also "Grilling3: Marinades and Rubs"
Recipe by: Essential Grilling Guide, by Marlena Spieler Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 14, 1998