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