We Cook! Mill’s Tavern’s Cajun North Atlantic Swordfish, Mango Salsa, Cilantro Citrus Aioli

Cajun North Atlantic Swordfish with Mango Salsa and Cilantro Citrus Aioli (Serves 4):

This Mill’s Tavern dish elevates hearty swordfish with the bold spices of Cajun seasoning, freshness of mango, and the creamy tang of a zesty aioli for a delightful seafood experience. It’s perfect for any spring or summer dinner!

Ingredients:

For the Swordfish:

• 4 North Atlantic swordfish steaks (about 6 oz. each)
• 2 tablespoons Cajun seasoning
• 2 tablespoons olive oil
• Salt and pepper, to taste
  

For the Mango Salsa:

• 2 ripe mangos, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro
• Salt and pepper, to taste

For the Cilantro Citrus Aioli:

• 1/2 cup mayonnaise
• 1 garlic clove, minced
• 2 tablespoons chopped fresh cilantro
• Zest and juice of 1 lime
• Salt and pepper, to taste
  

Instructions:

1. Preheat the Grill

• Preheat your outdoor grill or grill pan to medium-high heat.

2. Prepare the Swordfish:

• Rub both sides of each swordfish steak with Cajun seasoning, salt, and pepper.
• Drizzle olive oil over the seasoned swordfish steaks.
• Grill the swordfish steaks for about 4-5 minutes on each side, or until they are cooked through and have nice grill marks. Be careful not to overcook the swordfish as it can become dry.
• Remove the swordfish from the grill and let it rest for a couple of minutes before serving.

3. Make the Mango Salsa:

• In a bowl, combine the diced mango, red bell pepper, red onion, jalapeño, lime juice, and chopped cilantro.
• Season with salt and pepper to taste.
• Mix well and refrigerate until ready to serve.

4. Prepare the Cilantro Citrus Aioli:

• In a small bowl, mix together mayonnaise, minced garlic, chopped cilantro, lime zest, and lime juice.
• Season with salt and pepper to taste.
• Stir until well combined.
• Refrigerate until ready to serve.

5. Serve:

• Place grilled swordfish steak on each plate.
• Spoon mango salsa over the top of each swordfish steak.
• Drizzle cilantro citrus aioli over the swordfish and around the plate for added flavor and presentation.

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.