Pescatarian Cumin-Lime Herb Oil
This bright, aromatic herb oil is the kind of condiment that quietly transforms everything it touches. Warm olive oil blooms whole cumin and coriander seeds until the kitchen smells impossibly good, then the infused oil gets strained and finished with lime zest, fresh lime juice, cilantro, parsley, and a little heat from red pepper flakes. The result is layered and lively — earthy, citrusy, and just a little spicy all at once. It works beautifully as a finishing drizzle over grilled fish, roasted vegetables, grain bowls, or a simple piece of crusty bread. The technique of gently toasting the spices in oil before straining them out gives you all that deep, fragrant flavor without any gritty texture in the final product. Optional scallion greens add a mild oniony note if you want one more dimension. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
- 1 ½ tsp cumin seeds
- ½ tsp coriander seeds
- ¼ tsp red pepper flakes
- 1 tsp lime zest (from about 1 lime)
- 1 tbsp fresh lime juice
- 3 tbsp fresh cilantro, finely chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp fine sea salt, plus more to taste
- 2 tbsp scallion greens, thinly sliced (optional)
Instructions
- 1
Lightly crush the cumin seeds and coriander seeds with a mortar and pestle or the flat of a knife — just enough to crack them open, not grind them to powder.
- 2
Combine the olive oil, crushed cumin seeds, crushed coriander seeds, and red pepper flakes in a small saucepan over medium-low heat. Warm until the spices begin to sizzle steadily and the oil smells fragrant, about 3–4 minutes. Watch closely — the spices can darken quickly once they start sizzling.
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