We Cook! Mill’s Tavern Cider Glazed No. Atlantic Swordfish, Root Veggies, Brussels Sprouts

by Chef Ed Bolus, Mill’s Tavern, contributing writer

Cider Glazed North Atlantic Swordfish with Roasted Fall Root Vegetables and Shaved Brussels Sprouts (Serves 4)

This comforting dish highlights seasonal flavors while keeping the meal light and nutritious. Perfect for a family dinner!

INGREDIENTS:

For the Cider Glaze:

• 1 cup apple cider
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh thyme leaves
• 1 tablespoon butter (optional, for added richness)
• Salt and pepper, to taste
  

For the Swordfish:

• 4 swordfish steaks (6 oz each)
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Roasted Fall Root Vegetables:

• 2 medium carrots, peeled and cut into 1-inch pieces
• 1 medium parsnip, peeled and cut into 1-inch pieces
• 1 small sweet potato, peeled and cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper, to taste
  

For the Shaved Brussels Sprouts:

• 2 cups Brussels sprouts, thinly shaved
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon lemon juice (optional, for brightness)

INSTRUCTIONS:

Prepare the Cider Glaze:

1. In a small saucepan, combine the apple cider, honey, Dijon mustard, and thyme.
2. Bring to a simmer over medium heat and cook for 10–15 minutes, stirring occasionally, until the mixture reduces by half and thickens to a syrupy consistency.
3. Remove from heat and stir in butter (if using) for added richness. Season with salt and pepper. Set aside.
   

Roast the Fall Root Vegetables:

1. Preheat the oven to 400°F (200°C).
2. Toss the carrots, parsnip, and sweet potato with olive oil, rosemary, salt, and pepper.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 25–30 minutes, flipping halfway through, until tender and lightly browned.
   

Cook the Swordfish:

1. Heat a large skillet or grill pan over medium-high heat and add olive oil.
2. Season the swordfish steaks with salt and pepper.
3. Place swordfish steaks in the hot pan and cook for 4–5 minutes on each side, depending on thickness, until lightly browned and cooked through.
4. During the last minute of cooking, brush the swordfish with the cider glaze, letting it caramelize slightly.
   

Prepare the Shaved Brussels Sprouts:

1. Heat olive oil in a large skillet over medium heat.
2. Add the shaved Brussels sprouts, season with salt and pepper, and sauté for 2–3 minutes until just tender but still vibrant.
3. Optional: Drizzle with lemon juice for added freshness.

To Plate:

1. Arrange a portion of the roasted root vegetables on each plate.
2. Place a swordfish steak on top and drizzle generously with the cider glaze.
3. Add the sautéed Brussels sprouts on the side or atop the fish for a balanced 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.