Seabass fillets with Calamansi

A few days ago I showed a source of a citrus fruit, shown HERE.

Today I used the juice as a marinade which made a sauce, plus more sliced fruit

The raw fruit by itself is incredibly tart but when cooked, calms down to a pleasant citrus flavour and produced a really delicious meal.

Served with an apple and celery salad, studded with golden raisins