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.

A light yet filling summer dinner.

This recipe courtesy of Angelique Schmeinck of the Netherlands. Ms. Schmeinck is one of the Netherland's two female master chefs and has ruled over a restaurant with a Michelin Star for years.

Source: The Florida Department of Citrus