Source: Peter Rudolph, Ritz Carlton Half Moon Bay.

Serves 4

INGREDIENTS
2 Oro Blanco grapefruit
2 Page mandarins
2 Owari Satsuma mandarins
2 Fukamoto navel oranges
1 1/2 cups dry white wine
1 vanilla bean
3 tablespoon powered sugar, or more to taste
1 teaspoon cornstarch
2 tablespoons cold water
1 ½ pounds mahi-mahi
Lavender salt, for garnish

PREPARATION

1. To prepare the citrus: Peel the fruit with a knife, making sure to remove all the bitter pith. Cut the fruit into segments, leaving behind the membranes. Place all the segments in a bowl and set aside.
   
   
2. Cut the vanilla bean in half crosswise and then split each piece lengthwise. Scrape the seeds into a sauce pan. Add the white wine and bring it to a boil. Continue boiling for about 1 minute to remove most of the alcohol. Stir in the powdered sugar, taste and adjust sweetness as desired.
   
   
3. Prepare a cornstarch slurry by stirring together the cornstarch and cold water until smooth. Slowly add the slurry, a little at a time, letting it thicken for 1 minute before you add anymore. The sauce should coat the back of your spoon and not run off.
   
   
4. When the flavor and consistency are right, add the citrus segments, return the sauce to a to boil and then remove from the heat immediately. Set aside.
   
   
5. Sear the fish in a heavy skillet over high heat just until cooked through. Spoon a small amount of the citrus compote the serving plates. Place the fish on top of the sauce and sprinkle with lavender salt. Serve immediately.