We Cook! Mill’s Tavern’s Calamari with Shishito Pepper Salsa, Cilantro Lime Dressing

Calamari with Shishito Pepper Salsa and Cilantro Lime Dressing (Serves 4):

This specialty appetizer from Mill’s Tavern showcases traditional fried calamari with a twist. The  kick from flavorful shishito pepper salsa is cooled by a refreshing cilantro lime dressing, perfect for a light meal or an appetizer to share.

INGREDIENTS:

For the Calamari:

• 1-pound calamari (cleaned and sliced into rings)
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Vegetable oil for frying
• Lemon wedges for serving
  

For the Shishito Pepper Salsa:

• 1 cup shishito peppers
• 1/2 cup cherry tomatoes, quartered
• 1/4 red onion, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste
  

For the Cilantro Lime Dressing:

• 1/4 cup fresh cilantro leaves, chopped
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 clove garlic, minced
• Salt and pepper to taste
  

INSTRUCTIONS:

1. Prepare the Calamari:
2. Rinse the calamari rings under cold water and pat them dry with paper towels.
3. In a bowl, mix the flour, cornmeal, salt, pepper, paprika, and garlic powder.
4. Heat vegetable oil in a deep-frying pan or pot over medium-high heat.
5. Dredge the calamari rings in the flour mixture, shaking off excess.
6. Fry the calamari in batches for 2-3 minutes until golden brown and crispy.
7. Remove and drain on paper towels. Keep warm.
   
   
8. Make the Shishito Pepper Salsa:
9. Heat a small amount of olive oil in a skillet over medium-high heat.
10. Add the shishito peppers and sauté for 4-5 minutes until they blister and soften.
11. Remove from heat and let cool slightly.
12. In a bowl, combine the blistered peppers, cherry tomatoes, red onion, olive oil, lime juice, salt, and pepper. Mix well.
    
    
13. Prepare the Cilantro Lime Dressing:
14. In a small bowl, whisk together the chopped cilantro, lime juice, olive oil, honey, minced garlic, salt, and pepper.
    
    
15. Assemble the dish:
16. Arrange the fried calamari on a serving platter/plate.
17. Spoon the shishito pepper salsa over the fried calamari.
18. Drizzle the cilantro lime dressing on top.
19. Serve with lemon wedges on the side.

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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.