Recipe courtesy of Mary Sue Milliken and Susan Feniger
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about 1 1/2 cups



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.

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