Grapefruit Sea Bass with Cabbage and Basil Salad
Enjoy sea bass with a tangy grapefruit glaze, served alongside a crisp cabbage and basil salad for a balanced meal.
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Cooking tools:
- Blender
- Fish spatula
- Nonstick skillet
- Pot
- Saucepan
- Stove
- Fine-mesh sieve
- Grater
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Bottle
- Plate
Ingredients
- 4 pieces of fresh sea bass, with skin
- 1 cup of red Florida grapefruit
- 1 tablespoon of honey
- 3 Chinese anise
- 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
- 1 little conical cabbage, cut the leaves in broad strips (without vein)
- 1 bundle of basil, pick the leaves
- 3 tablespoons of olive oil
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