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

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 perfect for any special occasion at home!

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

INGREDIENTS:

For the Branzino:

• 4 branzino fillets (about 6-8 oz each)
• Salt and pepper, to taste
• 2 tbsp. olive oil
• 2 cloves garlic, minced
• 1 lemon, sliced
• Fresh parsley, chopped (for garnish)
  

For the Strawberry Yuzu Beurre Blanc:

• 1 cup strawberries, hulled and diced
• 1/2 cup dry white wine (Sauvignon Blanc, Pinot Grigio, or Chardonnay work)
• 1/4 cup yuzu juice (can substitute with a mix of lemon and lime juice)
• 1 shallot, finely chopped
• 1/2 cup heavy cream
• 1 cup unsalted butter, cubed and chilled
• Salt and white pepper, to taste
  

For the Tarragon Pineapple Chutney:

• 1 pineapple, peeled, cored, and finely chopped
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 small red onion, finely chopped
• 2 tbsp. fresh tarragon, chopped
• 1 tbsp. grated fresh ginger
• 1/2 tsp. ground cinnamon
• Salt, to taste
  

INSTRUCTIONS:

Prepare the Tarragon Pineapple Chutney:

1. In a medium saucepan, combine the pineapple, brown sugar, apple cider vinegar, red onion, ginger, and cinnamon.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 30 minutes, or until the mixture thickens.
3. Stir in the chopped tarragon and season with salt to taste. Remove from heat and let it cool. This can be made ahead and stored in the refrigerator.

Make the Strawberry Yuzu Beurre Blanc:

1. In a small saucepan, combine the strawberries, white wine, yuzu juice, and shallot. Bring to a simmer over medium heat.
2. Reduce the liquid until it’s almost evaporated, then add the heavy cream and bring it to a simmer again.
3. Reduce the heat to low and gradually whisk in the cold butter, a few cubes at a time, until the sauce is smooth and emulsified.

Cook the Branzino:

1. Preheat your oven to 400°F (200°C).
2. Season the branzino fillets with salt and pepper on both sides.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
4. Place the fillets skin-side down in the skillet and cook for about 3-4 minutes, or until the skin is crispy.
5. Flip the fillets, add lemon slices to the skillet, and transfer it to the preheated oven. Bake for an additional 5-6 minutes, or until the fish is cooked through and flakes easily with a fork.
   

Plating:

1. Place a branzino fillet on each plate.
2. Spoon the strawberry yuzu beurre blanc over the fish.
3. Add a generous spoonful of the tarragon pineapple chutney on the side.
4. Garnish with fresh parsley and extra lemon slices if desired.

___

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.