We Cook! Mill’s Tavern Oven-roasted Swordfish Puttanessca, Saffron Polenta & Apricot Gastrique

Oven-Roasted Swordfish Puttanesca with Saffron Polenta & Apricot Gastrique (Serves 4):

Tender swordfish steaks are roasted to perfection and served over creamy saffron polenta with a bold, briny Puttanesca sauce and  a bright apricot gastrique for the perfect balance of rich and fresh flavors.

Where to Find Swordfish & Saffron:
Look for fresh swordfish steaks at quality fish markets or well-stocked grocery stores. Saffron threads, prized for their flavor and color, are available at international markets, spice shops, or gourmet grocery stores.

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

INGREDIENTS:

For the Swordfish & Puttanesca Sauce:

• 4 swordfish steaks (8 oz each)
• 2 tablespoons olive oil
• Kosher salt and black pepper, to taste
• 2 cups canned San Marzano tomatoes, crushed by hand
• ¼ cup pitted Kalamata olives, halved
• 2 tablespoons capers, rinsed
• 3 anchovy fillets, minced
• 3 cloves garlic, thinly sliced
• ½ teaspoon crushed red pepper flakes (optional)
• ¼ cup white wine
• ¼ cup chopped fresh parsley
• 1 tablespoon fresh basil, chiffonade

For the Saffron Polenta:

• 1 cup coarse ground polenta
• 4 cups water (or half water, half chicken stock)
• 1 generous pinch saffron threads
• 2 tablespoons unsalted butter
• ½ cup grated Parmigiano-Reggiano
• Salt and pepper, to taste

For the Apricot Gastrique:

• ¾ cup apricot purée (or good-quality apricot preserves thinned with water)
• ½ cup white wine vinegar
• ⅓ cup sugar
• Pinch of salt

INSTRUCTIONS:

Make the Apricot Gastrique (can be done ahead):

• In a small saucepan, combine apricot purée, vinegar, and sugar.
• Bring to a simmer over medium heat, stirring occasionally, until reduced to a syrupy consistency (10–15 minutes).
• Season with a pinch of salt.
• Keep warm or refrigerate and rewarm before serving.

Prepare the Saffron Polenta:

• Bring water to a boil in a saucepan and stir in saffron threads.
• Slowly whisk in polenta, stirring constantly to avoid lumps.
• Reduce heat to low and simmer, stirring often, until thick and creamy (20–25 minutes).
• Stir in butter, Parmigiano-Reggiano, salt, and pepper.
• Cover and keep warm. If it thickens too much, loosen with a splash of water or stock.
  

Make the Puttanesca Sauce:

• In a large skillet, heat olive oil over medium heat.
• Add garlic and anchovies, cooking gently until fragrant (1–2 minutes).
• Add crushed red pepper flakes, then deglaze with white wine.
• Stir in crushed tomatoes, olives, and capers.
• Simmer for 8-10 minutes until slightly thickened.
• Finish with parsley and basil. Adjust seasoning to taste.
  

Roast the Swordfish:

• Preheat the oven to 400°F (200°C).
• Pat swordfish steaks dry and season with salt and pepper.
• Heat a drizzle of olive oil in an oven-safe skillet over medium-high heat.
• Sear swordfish until lightly golden on one side (about 2 minutes).
• Flip steaks and transfer the skillet to the oven.
• Roast for 5–7 minutes until cooked through (internal temp of 130-135°F).
• Let rest briefly before plating.
  

Assemble the Plate:

• Spoon a base of saffron polenta onto each plate.
• Top with a swordfish steak.
• Add the warm Puttanesca sauce.
• Drizzle apricot gastrique artistically around the plate or lightly over the swordfish.
• Garnish with additional parsley or basil 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.