Cilantro-cumin marinade
1
Points® value
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
8
Difficulty
Easy
This aromatic, Latin-style marinade is great for any kind of sweet, firm, flaky fish such as pompano, black sea bass or red snapper. Make it up to 3 days in advance and store it in the refrigerator until you’re ready to use it. The possibilities for enjoying the cooked fish are endless. Throw it on the grill along with colorful veggies like corn, peppers, and zucchini or sear it in skillet and pair with a black bean salad chock-full of tomatoes and cilantro. Or use the fish to stuff in corn tortillas for tacos or to top taco bowls. You can boil the leftover marinade and serve with the cooked fish if desired.
Ingredients
Olive oil
2 tsp
Fresh lime juice
¼ cup(s)
Unsweetened orange juice
¼ cup(s)
Water
1 Tbsp
Garlic
2 clove(s), minced
Cilantro
2½ Tbsp, minced
Table salt
1 tsp
Ground cumin
2 tsp
Black pepper
¼ tsp
Onion
1 small, chopped
