We Cook: Mill’s Tavern’s Branzino with Strawberry Yuzu Beurre Blanc, Tarragon Pineapple Chutney

May 30, 2024
Pan-seared fish with fruit and sauce.

by Executive Chef Edward Bolus, Mill’s Tavern Branzino with Strawberry Yuzu Beurre Blanc and Tarragon Pineapple Chutney (Serves 4):Mill’s Tavern’s newest branzino dish features delicate fillets topped with a luscious strawberry yuzu beurre blanc paired with a sweet and tangy tarragon pineapple chutney. The combination of fresh, vibrant flavors creates a sophisticated and delightful meal…

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