Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
about 1 1/2 cups
Level:
Easy

Ingredients

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.

IDEAS YOU'LL LOVE

French Toast Bread Pudding

Recipe courtesy of Ina Garten

Fish Tacos

Recipe courtesy of Bobby Flay

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Avocado Toast Three Ways

Recipe courtesy of Bobby Flay

Stuffed French Toast

Recipe courtesy of Jack's Outback Restaurant

Challah French Toast

Recipe courtesy of Ina Garten

Fish en Papillote

Recipe courtesy of Melissa d'Arabian

Fish and Chips

Recipe courtesy of Anne Burrell

Penne With Vodka Sauce

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking