Yield: 4-6 servings. MARINADE:6 cloves fresh garlic, diced 1 tsp. Scotch bonnet pepper, diced 1 Tbsp. jalapeño, diced1/4 cup toasted and ground cumin1/4 cup toasted and ground coriander1 cup fresh squeezed orange juice 1 Tbsp. sherry vinegar1/8 cup chopped fresh cilantro1/8 cup chopped fresh Italian parsley1/2 tsp. kosher salt1/2 Tbsp. fresh ground black pepper For Marinade: In a saucepan, heat the oil until hot but not boiling (approximately 175°F). In a stainless steel bowl, combine ...

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