Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
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.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Horseradish Sauce

Recipe courtesy of Ree Drummond

Horseradish Cream Sauce

Recipe courtesy of Alton Brown

Horseradish Cream Sauce

Recipe courtesy of Food Network

Simple Tomato Sauce

Recipe courtesy of Giada De Laurentiis

Grilled Veal Chops with Raw Sauce

Recipe courtesy of Rachael Ray

Prime Rib Sandwiches with Horseradish Sauce

Recipe courtesy of Nancy Fuller

French Toast Casserole with Brown Sugar-Walnut Crumble

Recipe courtesy of Food Network Kitchen

Roasted Red Pepper Sauce (with Gnocchi)

Recipe courtesy of Georgia Downard

Neely's BBQ Sauce

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.