Recipe courtesy of Mary Sue Milliken and Susan Feniger

Toasted Cumin Sauce for Fish

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  • Level: Easy
  • Yield: about 1 1/2 cups
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1/4 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


  1. 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.
  2. The sauce is best used immediately, but will keep for a few days in the refrigerator.
  3. Use as a finishing sauce for grilled seafood, such as halibut or salmon.