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 vinaigrette:
- Juice of one red Florida Grapefruit
- Shredded peel of half a lime
- Shredded peel of one quarter of a grapefruit peel
- 2 tablespoons ginger syrup
- 1 1/2 cup grape seed oil
- 3 egg yolks
- 2 tablespoons of mustard
- Juice of 1 lime
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
1. For the sea bass, bring the grapefruit juice with the honey and Chinese anise to a boil and 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. 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.
3. For the vinaigrette, mix the egg yolks with mustard, lime juice and shredded peel in a blender at lowest speed. 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. 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.
4. To finish off, heat up a Teflon pan with vegetable oil and fry the sea bass fillets for 2 minutes on each side. 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. Sprinkle the conical cabbage with basil oil. Lay the sea bass on the plate and poor the leftover vinaigrette all around.