Cilantro Cuban Marinade


  • 2 cloves chopped garlic
  • 1/2 red onion onion chopped
  • 1/4 cups fresh orange juice
  • 1/4 cup fresh lime juice
  • 1/4 cup Bella Oliva Cilantro and Roasted Onion EVOO
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 tablespoon chopped fresh cilantro
  • sea salt and pepper to taste


Saute garlic and onions in olive oil until soft. Add orange and lime juice and simmer for 5 minutes. Season the marinade with the rest of the ingredients. Pour everything into a blender or food processor and pulse 3 times to combine. Pour into a plastic container and cool to room temperature; then cover and refrigerate.


Shown here: Halibut marinated in the Cilantro cuban marinade, but can be used on flank steak, shrimp, chicken and pork tenderloin. Asparagus was roasted with drizzled  EVOO and then finished with a sprinkling of Sicilian Lemon Balsamic and Bella Oliva Garlic Medley sea salt.

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