California Sea Bass With Citrus Jalapeño Herb Vinaigrette

• 2 tablespoon rice wine vinegar
• 3 tablespoon fresh lime juice
• 2 tablespoon fresh lemon juice
• 3 tablespoon fresh orange juice
• 2 teaspoon honey
• 3 garlic cloves, minced
• 1/2 cup extra-virgin olive oil, plus 1 tablespoon for the fish
• 1 jalapeño, seeded and diced
• 5 tablespoon fresh herbs, chopped (any combination of dill, flat-leaf parsley, thyme, cilantro, or basil)
• salt and pepper, to taste
• 4-7 ounce pieces of white sea bass

1. Whisk first 7 ingredients in a small bowl. Slowly pour in the olive oil, reserving 1 tablesppon, while whisking to emulsify the vinaigrette. Stir in jalapeño and herbs. Salt and pepper to taste. Set aside while preparing fish.
2. Prepare grill (medium-high heat). Brush fish with olive oil; sprinkle with salt and pepper. Grill until just opaque in center, about 4-5 minutes per side. Transfer to plates. Top with the vinaigrette and serve.