How to make it

  • 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.
  • By Yorinobu Yamasaki, Kai

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