Seared Mahi-Mahi with Citrus Compote
Source: Peter Rudolph, Ritz Carlton Half Moon Bay.
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
- 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.
- 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.
- 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.
- 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.
- 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.