Seafood » Grilled Sea Bass w/ Fennel Confit
Robert Sisca, Executive Chef of Bistro du Midi creates a simple dish full of bright flavors. Fennel braised in herbs and Pernod (an anise-flavored liqueur), enhance the fennel's licorice nuance. Robert creates a sauce vierge ("vierge" meaning virgin, referring to the virgin pressing of olive oil), of citrus supreme, extra virgin olive oil and spices. The fish grills in minutes for a beautiful, fresh and healthy meal.
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