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. Yield: about 1 1/2 cups Recipe By :TOO HOT TAMALES SHOW #TH6288 Posted to MC-Recipe Digest V1 #304 Date: Fri, 15 Nov 1996 23:13:54 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (266g)|
|Recipe Makes: 1|
|Calories from Fat: 145 (50%)|
|Amt Per Serving||% DV|
|Total Fat 16.1g||21 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 11.1g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 3512.5mg||121 %|
|Potassium 688.1mg||18 %|
|Total Carbohydrate 37.1g||11 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 33.6g|
|Protein 5.4g||8 %|
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Calories per serving: 290
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