We Cook! Mill’s Tavern Fennel-Dusted Swordfish with Couscous, Raisins & Sweet Potato Purée

Fennel-Dusted Swordfish with Chilled Pearl Couscous, Raisins & Roasted Sweet Potato Purée
(Serves 4)

A refined coastal-inspired entrée that balances the anise notes of fennel with the natural sweetness of roasted sweet potatoes and golden raisins. The combination of smoky spice, bright citrus, and creamy sweet potato creates a harmonious dish that’s elegant enough for entertaining yet simple enough for a weekday dinner.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

INGREDIENTS:

Swordfish & Spice Rub

• 4 swordfish steaks (8 oz each)
• 2 Tbsp fennel seeds, toasted and ground
• 1 tsp smoked paprika
• 1 tsp sea salt
• 2 Tbsp olive oil

Chilled Pearl Couscous Salad

• 1 cup pearl couscous
• 2 Tbsp golden raisins
• 2 Tbsp finely diced red onion
• 2 Tbsp chopped parsley
• 1 Tbsp freshly squeezed lemon juice
• 1 Tbsp olive oil
• Sea salt, to taste

Roasted Sweet Potato Purée

• 2 medium sweet potatoes, peeled and cubed
• Olive oil, for roasting
• Sea salt and freshly ground black pepper, to taste
• Splash of cream or vegetable stock (for blending)

INSTRUCTIONS:

Prepare the Sweet Potato Purée

• Preheat oven to 400°F.
• Toss sweet potato cubes with olive oil, salt, and pepper.
• Roast for 20–25 minutes, until tender and lightly caramelized.
• Transfer to a blender or food processor, add a splash of cream or stock, and purée until smooth. Adjust seasoning as needed.

Make the Couscous Salad

• Cook pearl couscous according to package instructions.
• Drain, rinse under cool water, and chill.
• In a bowl, toss couscous with raisins, red onion, parsley, olive oil, lemon juice, and a pinch of salt. Set aside.

Prepare the Swordfish

• Combine fennel, paprika, and salt in a small bowl.
• Rub swordfish steaks with olive oil, then coat evenly with the fennel spice mix.
• Heat a grill pan or skillet over medium-high heat.
• Sear swordfish for 3–4 minutes per side, until golden brown and cooked through.

To Assemble

• Spoon a generous portion of sweet potato purée onto each plate.
• Add a side of chilled couscous salad
• Place the seared swordfish on top or slightly overlapping the couscous.
• Garnish with fennel fronds or microgreens.

To Serve

• Serve immediately while the swordfish is warm.
• Pairs beautifully with a crisp white wine such as Sauvignon Blanc or Vermentino.

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Executive Chef de Cuisine Mert Sunnetcioglu

Mert Sunnetcioglu is the Chef de Cuisine at Mill’s Tavern in Providence, Rhode Island, where he leads a wood-fired, seasonal kitchen rooted in refined comfort.

Originally from Turkey, Chef Sunnetcioglu’s cuisine is influenced by Turkish and French traditions, which highlight pristine New England seafood, whole-animal butchery, and a signature Wagyu program that includes carpaccio, tartare, and steak experiences.

Guided by a philosophy of balance and respect for ingredients, he works closely with local purveyors and the restaurant’s garden to craft menus that are both elegant and approachable.

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About Mill’s Tavern:

For years, this Rhode Island favorite has provided guests with an exceptional dining experience. Whether for a romantic evening, special celebration or business dinner, Mill’s Tavern offers that perfect match: fine dining in a unique urban setting at the foot of historic College Hill. Chef Edward Bolus delivers an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways. The fruits and vegetables are harvested from area farms. The chops and steaks are cut daily, and the seafood is always fresh. Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantee a noteworthy dining experience.

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 up a wide array of cocktails and beers and also offers the opportunity for casual dining.