Whisk together olive oil, lime juice, lime zest, honey, Worcestershire sauce, garlic, cumin, salt and pepper.

HOW TO/TIP/SMARTCUT: Marinating tips

•Marinades are an easy way to add flavor to grilled meat, poultry and seafood. Olive oil is a great addition to marinades; not only does it add flavor, but it’s necessary to keep the proteins moist and juicy.

Marinating for food safety

1.Make once and divide: A marinade can do double work as a marinade and a dressing, but only if it is divided before using on any raw meat, poultry or fish.
•Halve marinade; place one half in resealable bag with raw meat, poultry or fish. Refrigerate until ready to use.
•Use the reserved portion of marinade to dress greens or pasta, or toss with grilled vegetables.
2.Avoid cross-contamination: Cross contamination can occur if a marinade that has been used for marinating raw meat, poultry or fish is used after marinating. The marinade should always be discarded after using to avoid cross-contamination and food-borne illness.
3.Marinate in the refrigerator: Marinate food in the fridge to keep it out of the danger zone. The fridge temperature must be below 40°F.

Components of a marinade:
The components of a good marinade are as follows:
1.Oil: Choose a Filippo Berio Olive Oil, Delicato is recommended for this recipe. As a rule of thumb, use about 1 1/2 times the amount of oil as acid, such as lemon juice or vinegar, in the marinade.
2.Acid: Most acids will help to tenderize the protein and add flavor, too. Good choices are red wine vinegar, lemon or orange juice, soy sauce or wine.
3.Aromatics: These add a flavor boost and character to the marinade. They may include garlic, onions and shallots; spices such as pepper, cumin and anise; and fresh and dried herbs. Use varying amounts depending on desired flavor.