Citrus Glaze

11 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    8 m
  • Ready In

    18 m
Recipe by  BEYOND7

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

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Adjust Servings

Original recipe yields 4 servings



  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 (11)

Rate This Recipe
Momma G

Momma G

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.



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.

Mrs. Klett

Mrs. Klett

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.

More Reviews

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Amount Per Serving (4 total)

  • Calories
  • 81 cal
  • 4%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 21.6 g
  • 7%
  • Protein
  • 0.4 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 97 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Citrus Dressing


next recipe:

Triple Citrus Glaze