Seared Mahi-Mahi with Citrus Compote   Peter Rudolph, Ritz
Carlton Half Moon Bay.  Serves 4  2 Oro Blanco grapefruit 2 Page
mandarins 2 Owari Satsuma mandarins 2 Fukamoto navel oranges 1 ½
cups dry white wine 1 vanilla bean 3 tablespoon powered sugar,
or more to taste 1 teaspoon cornstarch 2 tablespoons cold water
1 ½ pounds mahi-mahi Lavender salt, for garnish     1. To
prepare the citrus: Peel the fruit with a knife, making sure to
remove all the bitter pith. Cut the fruit into segments, leaving
behind the membranes. Place all the segments in a bowl and set
aside.    2. Cut the vanilla bean in half crosswise and then
split each piece lengthwise. Scrape the seeds into a sauce pan.
Add the white wine and bring it to a boil. Continue boiling for
about 1 minute to remove most of the alcohol. Stir in the
powdered sugar, taste and adjust sweetness as desired.    3.
Prepare a cornstarch slurry by stirring together the cornstarch
and cold water until smooth. Slowly add the slurry, a little at
a time, letting it thi