1 teaspoon coarsely ground black pepper, or to taste
Juice of 1 1/2 oranges
Juice of 1 1/2 limes
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.
c.1997, M.S. Milliken & S. Feniger, all rights reserved