Crudo of Cobia Loin, Thai Grapefruit Vinaigrette, Basil Oil, Basil Leaf

Thai Grapefruit Vinaigrette

½ cup Sliced Lemongrass Stalk

½ cup Peeled and Sliced Ginger

2 ea Cloves of Garlic

2 ea Shallots

2 tbsp Palm Sugar or Brown Sugar

1 ea Jalapeno no Seeds

½ cup White Soy Sauce

½ cup Fish Sauce

½ cup Lime Juice

1.5 cups Grapefruit Juice

½ cup Lemon Juice

1 tsp Xantham Gum

1. Place all ingredients in a food processor and blend for 1 minute
2. Allow all the ingredients to marinate for as long as overnight
3. Strain through a fine sieve

Basil Oil

2 cups Basil (stuffed into the measuring cup)

1 cup Grapeseed Oil

1. Blanch the basil leaves for 20 seconds and shock in cold ice water
2. Strain out the basil and squeeze all excess liquid out of the blanched basil
3. Chiffonade the basil and add to a blender
4. Blend the basil with grapeseed oil until smooth but not warmed up
5. Strain through a coffee filter or cheese cloth

Finishes/Garnishes:

Cobia Belly Portion Sliced Sashimi Style

Grapefruit Segments

Maldon Sea Salt

Puffed Rice

Basil Leaves