Recipe by BEYOND7
"This sweet and tangy glaze is simple and does wonders for most any seafood, especially tuna and mahi mahi."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
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
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.
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.
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.
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.
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!
Not thick enough to be a glaze. It was runny and I could hardly taste it. I was disappointed.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 81
** Calories from Fat: < 1
We have over 150 different ways to take chicken from everyday to gourmet.
All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
Oven broiled salmon fillets with sweet Dijon mustard sauce.
See how to make a simple strawberry sauce for cheesecakes.
See how to make a simple, classic French butter sauce with lemon and capers.