We Cook! Mill’s Tavern’s Market Fish with Spicy Tomato Ezme and Quinoa Tabouleh

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

Market Fish with Spicy Tomato Ezme and Quinoa Tabouleh (Serves 4):

This fresh, seasonal dish from Mill’s Tavern features a choice of fish fillets baked to perfection with a zesty lemon touch and served with a spicy tomato ezme and refreshing quinoa tabouleh, making it an ideal choice for summer dining.

INGREDIENTS:

For the Market Fish:

• 4 fish fillets (your choice, e.g., cod, halibut, or snapper)
• 2 tbsp. olive oil
• Salt and pepper to taste
• 1 lemon, sliced
• Fresh herbs (like parsley, dill, or thyme) for garnish
  

For the Spicy Tomato Ezme:

• 4 large, ripe tomatoes, finely chopped
• 1 red onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 red chili pepper, finely chopped (adjust to taste)
• 1 bunch of parsley, finely chopped
• 2 cloves of garlic, minced
• 2 tbsp. olive oil
• 1 tbsp. pomegranate molasses (or lemon juice)
• 1 tsp. sumac
• Salt to taste
  

For the Quinoa Tabouleh:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 bunch of parsley, finely chopped
• 1 bunch of mint, finely chopped
• 2 tomatoes, finely chopped
• 1 cucumber, finely chopped
• 4 green onions, finely chopped
• 1/4 cup olive oil
• 1/4 cup lemon juice
• Salt and pepper to taste
  

INSTRUCTIONS:

For the Spicy Tomato Ezme:

1. Combine Ingredients: In a large bowl, combine the tomatoes, red onion, bell pepper, chili pepper, parsley, and garlic.
2. Dress: Drizzle with olive oil and pomegranate molasses (or lemon juice). Add sumac and salt.
3. Mix: Mix everything thoroughly. Adjust seasoning if needed.
4. Chill: Let the ezme chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

For the Quinoa Tabouleh:

1. Cook Quinoa: Bring water to a boil in a medium saucepan. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is tender. Let it cool.
2. Combine Ingredients: In a large bowl, combine the cooled quinoa, parsley, mint, tomatoes, cucumber, and green onions.
3. Dress: Drizzle with olive oil and lemon juice. Season with salt and pepper.
4. Mix: Mix well to combine.
5. Serve: Serve chilled or at room temperature.
   

For the Market Fish:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Fish: Pat the fish fillets dry with a paper towel. Drizzle with olive oil and season with salt and pepper.
3. Bake: Place the fish on a baking sheet lined with parchment paper. Top with lemon slices. Bake for 15-20 minutes or until the fish is opaque and flakes easily with a fork.
4. Serve: Garnish with fresh herbs before serving.

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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.