Grapefruit Sea Bass with Cabbage and Basil Salad

• For the sea bass:
• 4 pieces of fresh sea bass, with skin
• 1 cup of red Florida grapefruit
• 1 tablespoon of honey
• 3 Chinese anise
• For the conical cabbage:
• 1 little conical cabbage, cut the leaves in broad strips (without vein)
• 1 bundle of basil, pick the leaves
• 3 tablespoons of olive oil
• For the vinaigrette
• 3 egg yolks
• 2 tablespoons of mustard
• Juice of 1 lime
• Shredded peel of half a lime
• Juice of one red Florida grapefruit
• Shredded peel of one quarter of a grapefruit peel
• 2 tablespoons ginger syrup
• 1 1/2 cup grape seed oil

Preparation

1 For the sea bass: Bring the grapefruit juice with the honey and Chinese anise toa boiland let is concentrate till it becomes a syrup.
2 For the conical cabbage: Blanche for one minute in salted water until al dente. Wash immediately in a sieve with cold water, and squeeze out all the moisture using your hands.
3 Plunge the bay leaves for 30 seconds in boiling water, and wash immediately with cold water in a sieve. Squeeze out all the moisture, cut up in small pieces and mix with olive oil.
4 For the vinaigrette: Mix the egg yolks with mustard, lime juice and shredded peel in a blender at lowest speed.
5 Add ginger syrup, grapefruit juice and shredded peel. Put the blender on mid-speed and add the grape seed oil little by little until the vinaigrette binds.
6 Salt and pepper to taste. Now, pour the vinaigrette in a clean, dry bottle. If you store it in a fridge, it will keep well for three days.
7 Finishing off; heat up a teflon pan with vegetable oil and fry the sea bass fillets for 2 minutes on each side.
8 Take the sea bass out of the pan and spread the grapefruit syrup on the side with skin. Mix a portion of the vinaigrette with the conical cabbage, divide in deep plates.
9 Sprinkle the conical cabbage with basil oil. Lay the sea bass on the plate and poor the leftover vinaigrette all around.

Special instructions

Source: The Florida Department of Citrus