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Orange-Coriander Marinade

  • Yield: Makes about 3/4 cup
Orange-Coriander Marinade

Source: Everyday Food, July/August July/August 2013


  • 1 tablespoon finely grated orange zest plus 1/2 cup juice
  • 1/4 cup olive oil
  • 2 tablespoons toasted coriander seed, coarsely crushed
  • 1 tablespoon toasted fennel seed, coarsely crushed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  1. In a liquid measuring cup, combine marinade ingredients. Reserve 1/4 cup and pour remaining marinade into a zip-top bag. Add 1 1/2 pounds meat (for 4 people) and toss to coat. Refrigerate. Use reserved marinade to brush over meat and vegetables while grilling.

Cook's Note

Great for: pork, beef or chicken


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