We Cook! Mill’s Tavern Cajun Fennel Dusted Swordfish. Moroccan Couscous. Raisin & Almond Salad. Roasted Tomatillo Sauce

Cajun Fennel Dusted Swordfish with Moroccan Couscous, Raisin & Almond Salad, and Roasted Tomatillo Sauce

(Serves 4):

This bold and balanced entrée pairs spice-rubbed swordfish with a bright, herbaceous couscous salad and smoky roasted tomatillo sauce. The contrast of textures and globally-inspired flavors makes it an ideal summer dish for entertaining or a standout dinner at home.

Where to Source:

Look for center-cut swordfish steaks at a trusted fishmonger or seafood counter. Moroccan-style couscous cooks quickly and can be found in the grain or international aisle at most supermarkets. Tomatillos are often sold near fresh chiles; if unavailable, substitute with green tomatoes. Toast fennel seeds yourself for the best flavor.

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: ~50 minutes

INGREDIENTS:

For the Swordfish:

• 4 x 6 oz. swordfish steaks
• 1 tbsp fennel seeds, toasted and ground
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1 tbsp. olive oil

For the Moroccan Couscous Salad:

• 1 cup Moroccan-style couscous
• 1 ¼ cups vegetable broth or water
• ¼ cup golden raisins
• ¼ cup sliced almonds, toasted
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh mint
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

For the Roasted Tomatillo Sauce:

• 6 tomatillos, husked and halved
• 2 cloves garlic, peeled
• 1 jalapeño or serrano pepper, halved (optional)
• ¼ cup chopped onion
• 2 tbsp fresh cilantro
• 1 tbsp lime juice
• Salt to taste

INSTRUCTIONS:

Make the Roasted Tomatillo Sauce:

• Preheat oven to 425°F.
• On a baking sheet, roast tomatillos, garlic, jalapeño, and onion for 15–20 minutes until blistered and caramelized.
• Let cool slightly, then blend with cilantro, lime juice, and salt until smooth. Set aside.

Prepare the Moroccan Couscous Salad:

• Bring broth or water to a boil.
• Stir in couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
• Fold in raisins, almonds, parsley, mint, olive oil, and lemon juice.
• Season to taste.

Cook the Swordfish:

• Mix ground fennel, Cajun seasoning, paprika, salt, and pepper in a small bowl.
• Pat swordfish dry and coat evenly with spice mixture.
• Heat olive oil in a skillet or grill pan over medium-high heat.
• Sear swordfish for 3–4 minutes per side, or until just cooked through.

Assemble the Dish:

• Spoon couscous salad onto serving plates.
• Top with swordfish steak.
• Drizzle with roasted tomatillo sauce.
• Garnish with fresh herbs or lime wedges, if desired.
  

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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.