This bright citrus dressing is one of those recipes you’ll make on repeat. Toss it with greens for a fresh summer salad, then simmer the remaining dressing until slightly thickened to create a sweet-tangy glaze for fish. One recipe, two delicious uses.

Prep Time: 5 minutes
Cook Time: 5 minutes (for glaze)
Yield: About 1 cup

Ingredients

• 6 tablespoons fresh orange juice
• 4 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 2 tablespoons Dijon mustard
• 4 tablespoons honey
• 4 tablespoons extra virgin olive oil
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. In a small bowl or mason jar, whisk together the orange juice, lemon juice, garlic, Dijon mustard, honey, olive oil, salt, and pepper until smooth and well combined.
2. Use half of the dressing immediately to toss with your favorite salad.
3. Pour the remaining dressing into a small saucepan and simmer over medium-low heat for 3–5 minutes, stirring occasionally, until it thickens slightly into a glaze.

To Serve with Sea Bass

1. Preheat the oven to 400°F.
2. Pat two sea bass fillets dry and season both sides with salt and pepper.
3. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Place the fish skin-side down (if using skin-on fillets) and cook for 3–4 minutes, until the skin is crisp and golden.
4. Flip the fish and spoon the citrus glaze over the top.
5. Transfer the skillet to the oven and bake for 5 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
6. Spoon any remaining glaze over the fish before serving.

Chef’s Tip

This dressing is just as delicious with grilled chicken, salmon, shrimp, or roasted vegetables. Keep a jar in the fridge and you’ll have an easy way to dress up simple weeknight meals. Use within 3 days for best flavor.