We Cook! Mill’s Tavern North Atlantic Swordfish w/arugula, fennel, blood oranges over muhammara

We welcome Mill’s Tavern who will be joining us for our WE COOK! feature.  Here is their first recipe – check out the info on Mill’s, below the recipe – welcome!

Mill’s Tavern’s North Atlantic Swordfish with Arugula, Fennel, Blood Oranges over Muhammara

Mill’s Tavern’s first featured recipe is a sensational dish that combines perfectly grilled swordfish with the freshness of arugula, the mild crunch of fennel, and the sweet and tangy notes of blood oranges. The Muhammara, a delectable red pepper and walnut spread, adds a rich and smoky flavor to tie it all together. This elegant and vibrant creation is sure to impress with its flavors and presentation, making it a delightful choice for a special dinner or gathering!

Servings: 4 servings

Preparation Time: 30 minutes 

Cooking Time: 10 minutes 

Swordfish Ingredients:

• 1-pound North Atlantic swordfish
• 1/2-pound arugula
• 1 bulb fennel
• 2 blood oranges
• 1/4 cup Muhammara (Red Pepper and Walnut Spread)

Muhammara (Red Pepper and Walnut Spread) Ingredients:

• 1 large red bell pepper
• 1/4 cup walnuts, toasted
• 1 clove garlic
• 1/2 tablespoon lemon juice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon Urfa (or Aleppo) Pepper (Adjust to taste)
• 1/2 tablespoon pomegranate molasses (or Pomegranate Juice/Seeds + Sugar) (Optional)
• Salt to taste
• 1 tablespoon olive oil (for serving)

Instructions for Muhammara:

1. Preheat your oven’s broiler. Place the red bell pepper on a baking sheet and broil it, turning occasionally, until the skin is charred and blistered on all sides. This should take about 15-20 minutes.

2. Transfer the charred pepper to a bowl and cover it with plastic wrap. Let it steam for about 10 minutes. This will make it easier to peel the skin.

3. Once cooled, peel off the skin, remove the seeds, and roughly chop the pepper.

4. In a food processor, combine the chopped red pepper, toasted walnuts, garlic, lemon juice, ground cumin, urfa (or Aleppo) pepper, and pomegranate molasses (if using).

5. Process the mixture until it reaches your desired consistency. You can make it smooth or leave it slightly chunky, depending on your preference.

6. Taste and adjust the seasoning with salt and additional urfa pepper if desired.

7. Transfer the Muhammara to a bowl, drizzle with olive oil, and serve.

Instructions for the Grilled Swordfish:

1. Heat an outdoor grill or grill pan on your stove top on high. Grill the swordfish for approximately four minutes per side, until cooked to the desired doneness. Let the fish rest. Wash and trim the arugula and set it aside.

2. Clean the fennel bulb, removing any tough outer layers and stems. Slice thinly.
3. Peel and segment the blood oranges. Remove any seeds. In a bowl, toss the arugula, sliced fennel, and blood orange segments.
4. Spread the Muhammara on a serving platter or use it as a sauce.
5. Slice the swordfish into equal portions and arrange on the platter.
6. Arrange the arugula, fennel, and blood orange mixture over the Muhammara and serve.
   

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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.