Chef Raymond Mohan makes a sauce by combining segments of grapefruit, orange and lemon along with habanero pepper and the juices of those fruits.He slices three ounces of striped bass, and mixes it with salt, diced jalapeño, cilantro, red onion and a little lime juice. He dresses it in the sauce and tops it with passion fruit sorbet.
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Contact: Desiree Torres Desiree.Torres@penton.com