Tuscan Five Spice

This is a very loose recipe using the peels and/or slices from oranges that have gone past their prime, bruised mint leaves, the browned outer leaves of fennel, lime peels, and vanilla bean pods (optional) after all the tiny vanilla seeds have been removed.

Dry each ingredient individually (as drying times will vary) on a silpat or parchment paper in a 200° oven until dry and crisp, mixing together occasionally. Cool for 30 minutes.

Add dried ingredients to spice grinder and blitz until powdery consistency. Pass through a fine-mesh sieve to remove any large pieces and store in an airtight container for up to 2 weeks.

Make the salad by placing shaved vegetables and mint in a large bowl; finely grate lemon zest over vegetables, cut lemons in half, and squeeze juice into bowl. Drizzle with oil and season with sugar, salt, and pepper. Toss to coat.

Note: Vegetables can be shaved 6 hours ahead. Submerge in a bowl of ice water and chill. Drain and pat dry before using.

Prepare the grouper with a dry rub of salt and pepper and sprinkle the finish side of each piece with  ¼ teaspoon sugar.

Heat olive oil in a nonstick pan over high heat. Add the fish and cook until golden brown on the outside and just cooked through the center, about 4 minutes each side.

Serve the fillet on top of the shaved vegetable salad with a little sprinkle of five spice.