South Bay is one of downtown's newest stops. Conveniently steps from the train station, it's the ideal spot for small plates and curated cocktails during happy hour or your dinner destination during a night on the town. The menu boasts a variety of Mediterranean-inspired fare and an extensive wine list encompassing the globe, offering the perfect pairing with every dish. The recently renovated space has a beautiful 3 level interior for private parties and events, while the spacious outdoor patio is perfect for dining al fresco during late summer evenings.
South Bay Fairfield is the ninth culinary creation of the Siguenza family, owners of JS Restaurant Group, which includes sister locations - Cava Wine Bar in New Canaan, Scena Wine Bar in Darien, Harvest Wine Bar with locations in Greenwich, Westport, New Haven and West Hartford, and two additional South Bay locations in Greenwich and New Haven.
Executive Chef and Owner, Nube Siguenza, is not only a creative force in the kitchen, but her restaurants also exude her warmth and love of her spectacular cuisine. She shares a favorite summer dish for us to try at home.
Grilled Swordfish Niçoise with Summer Roasted Vegetables Couscous in English Peas Puree. Serves 4.
4 Swordfish, 6 ounces each
-1 tablespoon of olive oil
-1 teaspoon of fresh rosemary
-1 teaspoon of fresh thyme
Marinate the swordfish for one hour.
Roasted Summer Vegetable Couscous
-6 quarts of water
-2 cups of Israeli couscous
-1 zucchini, small dice
-6 tricolor baby carrots, peeled and diced
-1/2 yellow bell pepper, diced
-1/2 red bell pepper, diced
-1 yellow squash, diced
-2 ears of corn, grilled, kernels removed
In a large pot add water and bring to a boil. Add couscous and cook until al dente. Strain the couscous and save for later.
Using a bowl combine zucchini, carrots, bell peppers, yellow squash, and toss with olive oil, salt and pepper. Spread vegetables onto baking sheet and roast for 6-7 minutes in a 350-degree oven.
In a large sauté pan, heat remaining olive oil and add corn and roasted vegetables. Sauté for one minute and add couscous. Season with salt and pepper.
Sauce Niçoise
-1 tablespoon of olive oil
-1 tablespoon of minced shallots
-1 clove of garlic, minced
-2 tablespoon of chopped black oil-cured olives, pitted
-2 tablespoon of capers chopped
-2 anchovies chopped
-1/2 cup halved cherry tomatoes
-1/2 cup dry rose wine
Salt and fresh pepper to taste.
In a medium sauté pan, heat olive oil and add shallots with the garlic. Add olives, capers, anchovies, and cherry tomatoes.
Add the wine and bring to a boil, turn down to low heat, cover and simmer until thickened. (About 9-10 minutes) Season with salt and pepper.
English Peas Puree
-1 tablespoon of olive oil
-2 cups fresh or frozen English peas
-1 garlic clove, chopped
-1 white onion, chopped
-1 shallot, chopped
-1 leek, white part only, chopped
-4 cups vegetable broth
Salt and pepper to taste.
Bring a medium pan of salted water to a boil and blanch the peas for 3 minutes. In a medium pot, heat olive oil. Add garlic, onion, shallots, and leeks. Sauté until soft. Add the peas and vegetable broth on medium heat, cover and simmer for 10 minutes.
Drain the peas, reserving some water stock to add if needed. Add salt and pepper and blend to your desired consistency.
Cooking the Swordfish
Grill the marinated swordfish steak until medium rare, about 4-5 minutes on each side.
Place on individual plates and add sauce on top.
Serve immediately.
South Bay
55 Miller Street
Fairfield, CT
203-955-1178
southbayct.com
