Citrus Glaze Recipe - Allrecipes.com
  • READY IN 18 mins

Citrus Glaze

Recipe by  

"This sweet and tangy glaze is simple and does wonders for most any seafood, especially tuna and mahi mahi."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    8 mins
  • READY IN

    18 mins

Directions

  1. Combine the orange juice, lemon juice, lime juice, water, sugar and salt in a small skillet. Mix well, and bring to a boil over medium to medium-high heat. Cook until reduced by half. Let cool until the glaze is thick and sticky.
  2. Brush onto grilled meats or fish during the last 2 minutes of cooking. Pour remaining glaze over afterwards, or use as bright decoration to your entree.
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Reviews More Reviews

Most Helpful Positive Review
Jun 11, 2009

Good base but try using white wine instead of water. Deglaze before adding juices. I added minced jalapenos and cilantro for a little heat. I also added a pat of butter after reducing for a little creaminess.

 
Most Helpful Critical Review
Sep 22, 2011

too sweet, would recommend trying with citrus juices on top of fish with some lemon pepper; much better; shame to waste fish with this glaze

 

12 Ratings

Sep 24, 2010

Delicious, simple, easy. I used this on broiled Tilapia: just brushed it on before broiling til done. I used fresh orange and lime juice and bottled lemon. I also used Stevia sweetener (one packet for 2 servings) and it worked properly. I added a little sprinkle of crushed red pepper to the fish before cooking, which was a nice flavor, too.

 
Feb 05, 2009

This was fabulous! I was doing a "dinner in a hurry" and used fresh OJ, but botteled Lemon & Lime juices. I added a little orange zest to brighten the flavor and a bit of ginger for kick. And I thickened with a little corn starch. My hubby and I both loved it and I will be making this regularly.

 
Jun 12, 2005

Excellent, easy recipe. I tried it on salmon... prepared fish with very light oil and some salt, lightly brushed on glaze before grilling. Cooked as usual, recoat with glaze, and serve as a sauce. I'll break this one out for company I want to impress.

 
Jun 05, 2009

this just didn't do it for us. I was looking for more of an orange glaze and I think the lemon I used was way too big. I used chicken stock in place of the water and a dash of balsamic vinegar. Too lemony, next time leave out the lemon and lime, just use orange maybe.

 
Nov 20, 2004

I was looking for an easy way to give some flavor to my mahi mahi & this recipe worked great! I didn't have a real orange so I used regular orange juice & cut back on the water and sugar a bit, but it still worked. I'm sure with a freshly juiced orange, it would be even better!

 
Sep 20, 2011

Not thick enough to be a glaze. It was runny and I could hardly taste it. I was disappointed.

 

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Nutrition

  • Calories
  • 81 kcal
  • 4%
  • Carbohydrates
  • 21.6 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 97 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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