Paramount Citrus

Prepare citrus fruit segments and candied zest and set aside. In a sauté pan, add the oil. Heat and add shallots, black pepper and Chardonnay. Reduce by half. Add the citrus juice and the sugar. Reduce by half again. Add the thyme and stir in the butter and salt to taste. This will be your sauce. Sear the sea bass in a hot sauté pan with enough oil to coat the bottom. Cook to a golden brown on both sides. Plate up fish with the sauce ladled over and sprinkle the segments and candied zest on the top. Add a small scoop of coconut sorbet on the side of the fish and serve. Excellent served with Lemon Coconut Creamed Spinach.