Combine wine, sugar, lemon and grapefruit juices, and ginger in a large Ziploc bag. Add sea bass fillets and marinate for 30 minutes.

Heat oil in a large skillet until very hot.

Remove fish from bag and reserve marinade. Pat fish dry, then sprinkle with salt and pepper.

Sear, skin-side down, for five minutes. Flip and sear for about another five minutes, or until fish is cooked through (time may vary due to thickness). Set aside.

Add reserved marinade to skillet and bring to a boil. Simmer until thickened and reduced by half. Add a little more sugar to achieve a syrupy consistency, if needed. Drizzle on top of the fish.

Combine mango, red pepper and avocado.

Toss with oil, lemon and salt, and mix to combine.

Heat up a large skillet over medium heat. Add beets, one and a half tablespoons sugar and one tablespoon lemon juice. Sauté for three minutes, then set aside.

Repeat with julienned carrots, using remaining one and a half tablespoons sugar and one tablespoon lemon juice. Mix with sautéed beets.

Plate each fillet with beets and carrots, and top with a spoonful of salsa.