Chef Robert Sisca, formerly of Bistro du Midi in Boston, has taken the reigns of all of ProvidenceG’s restaurants, and the traditional French dishes are only elevated by the New England seafood and the New American flair. We asked Chef for one of his favorite recipes he cooks up at Garde de la Mer in Providence, RI.
For our full review of the Providence culinary scene, click here.
Grilled Mediterranean Sea Bass, Broccoli Rabe, Golden Raisins, Blood Orange Sauce Vierge
Spice Rub/Grilled Fish
1 tbsp coriander seed
1 tsp chili flake
2 tbsp Fennel seed
1 tsp Anise seed
5 ea Black peppercorns
2 tbsp Olive oil
1 oz Brandy
Toast all spices until aromatic. Using a coffee grinder combine spices to a powder. Splash a little brandy on the fish and marinate with spice mix. Rub a little olive oil on the fish and grill on both sides to get a nice crispy skin. Finish in oven if needed.
Blood Orange Sauce Vierge
1 ea blood orange
1 ea grapefruit
1 ea lemon
1 tsp Spice mix
1 tsp salt
2 tbsp olive oil
1 bnch Basil
Peel all fruit using a knife and segment. Slice fruit into small dices. Add spice mix, salt, olive oil and basil
Garnish
1 bnch Broccoli rabe
1 ea spicy chorizo
½ cup golden raisins
1 cup white wine
1 tbsp butter
3 tbsp olive oil
Soak raisins in white wine. Dice chorizo to small dice. Render chorizo in olive oil and add broccoli rabe. Season with salt and pepper. Add raisins and deglaze with raisin wine. Finish with butter. Place garnish on plate and put grilled fish on top. Top fish with sauce vierge.
