Quick and Easy Cuban Marinade

Step 1: Marinade ... Add the orange juice, lime juice, shallots, garlic, oregano, cilantro, and olive oil to a bowl (glass or non-reactive), or I prefer to use a ziploc bag, and mix well.

Step 2: Pork, Chicken, or Seafood ... Add your protein to the marinade; and, either close up the bag, or cover the bowl with plastic wrap. Now, marinating times can really vary. Thick cut chicken breasts or pork chops can marinate up to 4 hours; however, thinner cuts, I wouldn't marinade more than 2-3 hours. The citrus can start to break down the protein. Shrimp and scallops, no more than 30 minutes; and, thicker fish filets, such as cod or salmon, can marinate 1-1 1/2 hours, but no more.

Step 3: Coriander Seeds ... I prefer to toast and grind my own; but it is not necessary - they have so much flavor when you toast and grind your own. Toast the seeds in a small dry saute pan, medium heat, for just a couple of minutes (until you can smell them); and, make sue to stir often. Then transfer to a spice grinder and pulse a couple of times. If you don't have a spice grinder, you can use a mortar and pestle; or, add to a small ziploc bag and use a rolling pin to crush them.

Step 4: Add the coriander, red pepper flakes, salt, and pepper, and mix to combine.

Step 5: Pork, Chicken, or Seafood ... Remove the protein from the marinade, and pat dry using a paper towel. Let the protein come to room temperature. Season with the coriander mix on both sides.

Step 6: Grill or Pan Saute ... I like to use a grill; but, a inside grill pan or saute pan works just fine.

Step 7: Serve and ENJOY! ... As I mentioned; this goes excellent with my Cucumber and Orange Salsa (recipe here on RecipeZazz). And make sure you garnish the grilled dish with fresh mint. It really adds lots of flavor.