We Cook! Mill’s Tavern’s Fennel-dusted North Atlantic Swordfish, Heirloom Tomato Basil Coulis

by Chef Edward Boulus, Executive Chef, Mill’s Tavern

Fennel-dusted North Atlantic Swordfish with Heirloom Tomato Basil Coulis and Parmesan Polenta Fritters (Serves 4):

This sophisticated dish from Mill’s Tavern elevates hearty, local swordfish with a fresh heirloom tomato basil coulis and crispy Parmesan polenta fritters, creating a perfect balance for a delightful summer meal.

INGREDIENTS:

For the Fennel Dusted North Atlantic Swordfish:

• 4 swordfish steaks (about 6-8 ounces each)
• 2 tablespoons fennel seeds
• 1 teaspoon black peppercorns
• 1 teaspoon sea salt
• 2 tablespoons olive oil
• 1 lemon, cut into wedges
  

For the Heirloom Tomato Basil Coulis:

• 4 large heirloom tomatoes, roughly chopped
• 1/4 cup fresh basil leaves
• 1 garlic clove, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Parmesan Polenta Fritters:

• 1 cup polenta (cornmeal)
• 4 cups water
• 1 teaspoon salt
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 1/4 cup flour
• 1 egg, beaten
• 1 cup breadcrumbs
• Vegetable oil, for frying
  
  

INSTRUCTIONS:

For the Fennel Dusted North Atlantic Swordfish:

1. Toast the fennel seeds and black peppercorns in a dry skillet over medium heat until fragrant, about 2-3 minutes. Let cool, then grind to a fine powder using a spice grinder or mortar and pestle.Mix in the sea salt.
2. Rub the fennel mixture all over the swordfish steaks.
3. Heat the olive oil in a large skillet over medium-high heat. Add the swordfish steaks and cook for about 3-4 minutes on each side, or until cooked through.
4. Serve the swordfish with lemon wedges on the side.

For the Heirloom Tomato Basil Coulis:

1. Combine the tomatoes, basil leaves, and garlic in a blender or food processor. Blend until smooth.
2. Heat the olive oil in a saucepan over medium heat. Add the tomato mixture and simmer for about 10 minutes, stirring occasionally.
3. Season with salt and pepper to taste.
   

For the Parmesan Polenta Fritters:

1. In a large saucepan, bring the water to a boil and add the salt. Gradually whisk in the polenta. Reduce heat to low and cook, stirring frequently, until thick and creamy, about 20-25 minutes.
2. Stir in the Parmesan cheese and butter until melted and well combined. Spread the polenta into a greased baking dish and let cool completely.
3. Once cooled, cut the polenta into small squares or shapes. Dredge each polenta piece in flour, dip in beaten egg, and coat with breadcrumbs.
4. Heat the vegetable oil in a large skillet over medium-high heat. Fry the polenta fritters in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.

Assembly:

1. On each plate, place a swordfish steak.
2. Spoon the heirloom tomato basil coulis around the fish.
3. Arrange a few polenta fritters on the side.
4. Garnish with fresh basil leaves and serve immediately.

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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.