Cilantro-cumin marinade

1
PersonalPoints™ per serving
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 clove(s)

2 medium clove(s), minced

Cilantro

2½ Tbsp, minced

Table salt

1 tsp

Ground cumin

2 tsp

Black pepper

¼ tsp

Uncooked onion(s)

1 small, chopped

Instructions

  1. Purée ingredients in blender until smooth.
  2. Place fish of your choice in a nonmetallic dish and pour marinade over it. Marinate no more than 20 minutes, turning at least once. Spoon leftover marinade (boiled for 3 to 5 minutes to destroy bacteria) over cooked fish, if desired.