WE COOK! Mill’s Tavern’s Honey Balsamic Glazed Swordfish, Cranberry Almond Quinoa Salad

by Edward Bolus, executive chef, Mill’s Tavern, Providence

Honey Balsamic Glazed Swordfish with Cranberry Almond Quinoa Salad

This Mill’s Tavern dish marries the rich, sweet and tangy flavors of balsamic and honey-glazed swordfish steaks with the refreshing crunch and sweetness of a cranberry almond quinoa salad. Ready in just 40 minutes, it’s a gourmet experience that’s effortlessly elegant!

Prep & Cooking Times:

• Preparation Time: 20 minutes (includes marinating time for the swordfish).
• Cooking Time: 20 minutes for swordfish and quinoa combined.
• Total Time: 40 minutes

Ingredients:

For the Honey Balsamic Glazed Swordfish:

• 4 swordfish steaks (about 6 ounces each)
• 1 cup balsamic vinegar
• 1/2 cup honey
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 4 teaspoons Dijon mustard
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

For the Cranberry Almond Quinoa Salad:

• 2 cups dry quinoa, rinsed
• 4 cups water or vegetable broth
• 1 cup dried cranberries
• 1 cup sliced almonds, toasted
• 1/2 cup fresh parsley, chopped
• 1 green onion, thinly sliced
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• Salt and black pepper, to taste
• Feta cheese (optional, for garnish)

Instructions:

Prepare the Swordfish:

1. Pat the swordfish steaks dry with paper towels and season both sides with salt and black pepper.

Make the Balsamic Honey Glaze:

1. In a small bowl, whisk together balsamic vinegar, honey, minced garlic, Dijon mustard, and olive oil.

Marinate the Swordfish:

1. Place the swordfish in a shallow dish or a resealable plastic bag.
2. Pour half of the balsamic glaze over the swordfish, ensuring each steak is well-coated.
3. Marinate in the refrigerator for 15-30 minutes.

Cook the Quinoa Salad:

1. In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Let sit covered for five minutes after cooking, then fluff with a fork.
2. In a large bowl, combine cooked quinoa, dried cranberries, sliced almonds, chopped parsley, and green onion.
3. Whisk together olive oil, balsamic vinegar, salt, and black pepper for the dressing.
4. Pour dressing over quinoa mixture and toss to coat. Garnish with feta cheese, if desired.

Cook the Swordfish:

1. Preheat your grill or grill pan over medium-high heat.
2. Remove the swordfish from the marinade, allowing excess to drip off.
3. Grill for 4-5 minutes on each side, or until opaque and flakes easily.
4. Brush the remaining glaze over the swordfish in the last few minutes of cooking to caramelize.

Serve:

1. Plate the glazed swordfish and garnish with fresh parsley.
2. Serve alongside the cranberry almond quinoa salad.

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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.