Cuban lime marinade
1 /2 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Garlic clove(s) minced (2 tbs) | |
| 1½ | teaspoon | Salt or to taste |
| 2 | teaspoons | Ground cumin seeds |
| 1 | tablespoon | Oregano, chopped or |
| 1 | teaspoon | Dried oregano |
| ½ | teaspoon | Black pepper |
| ½ | cup | Lime juice or sour orange juice |
Directions
Mash the garlic and salt to a smooth paste. Work in the cumin, oregano, pepper and lime juice. Cut small pockets in the food to be marinated and stuff half the marinade inside. Spread the remaining marinade on top. Let marinate at least 6 hours (meat overnight), turning once or twice. Use any leftover marinade for basting.
Makes enough for 1-1« pounds seafood, poultry, or meat. Goes especially well with grilled fish.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 174 Submitted By DIANE LAZARUS On 10-25-95