Chilean Sea Bass with Tomato and Grapefruit Sauce

By Yorinobu Yamasaki, Kai

Serves 2

2 four ounce fillets of Chilean sea bass
1 bunch bok choy
3 ounces green beans (boiled, shocked and cut into 2 inch lengths)
1 cup grapefruit juice
1/2 teaspoon tomato powder

Marinade
4 tablespoons soy sauce
2 ounces mirin
2 ounces sake

Marinate Chilean sea bass in marinade for one hour. Heat grapefruit juice over medium heat. When juice is reduced to half, mix in the tomato powder. Grill Chilean sea bass. Boil bok choy and strain. Top Chilean sea bass with tomato and grapefruit sauce. Serve with green beans and bok choy.