2 four oz portions chilean sea bass [or favorite whitefish], skin on 4 endives, halved 2 meyer lemons 2 small grapefruits 2 cara cara oranges 4 tablespoons Whole30 compliant ghee [ @pureindianfoods] 1 bundle of fresh mint 1 garlic clove, finely chopped 1/3 cup extra-virgin avocado oil [@primalkitchenfoods] sea salt
in·can·ta·tion
+citrus mint sauce+ using 1 of each citrus. gently grate the skins for zest, save some for garnish. slice + juice citrus into small bowl. muddle + chop mint, about 1/4 cup. whisk garlic + oil + mint + citrus juice + ¼ of zest + dash of salt in a medium bowl. set aside.
slice remaining citrus into ¼ inch thick rounds. remove rinds + arrange on plate.
+endives+ heat 1 tbsp ghee in pan, medium high. add garlic + endives, cut side down. brown, about 4 mins. turn endives + stir garlic. cook 2 minutes, until tender. remove endives, set aside. heat off + reserve garlic ghee in pan for fish.
+fish+
fish should be room temp + pat skin dry + sea salt season. [drier the fish, crispier the skin, closer to god]
add ½ tbsp of ghee to reserved pan. heat high medium, till shimmering. place fish skin side down in pan. with spatula, press + hold, 30 secs. cook 4 mins, until skin is crisp. turn + baste. cook 2 minutes longer. plate + rest fish.
combine citrus mint sauce + endives into pan. heat medium low, 1 minute.
plate fish onto sliced citrus. drizzle with sauce + garnish with fresh mint.
