Juice the oranges. Reduce the juice in a sauce pan set over medium-high heat. Set aside to cool completely.
Heat a small frying pan over medium heat and toast the cumin seeds until fragrant and slightly browned. Once toasted, set aside to cool.
Grind the cumin seeds in a spice or coffee grinder, but not too fine. Transfer the cumin to a food processor. Roughly chop the cilantro. Add the cilantro, salt, cayenne pepper, cumin and orange juice to the blender and blend until smooth. To finish, add the oil and blend for another minute.
Note: Make sure not to add the cilantro while the orange juice is too hot, or it could lose its vibrant green color.
For the tilapia, it is best to serve the vinaigrette at room temperature; however, any remaining dressing can be refrigerated for a day or two and used on salads.
- 2 cups freshly-squeezed orange juice
- 1 tsp cumin seeds
- 1 cup fresh cilantro
- 1 tsp kosher salt
- 2 pinches cayenne pepper
- 1/4 cup grapeseed or olive oil