WE COOK! Mill’s Tavern’s Pan Seared Halibut plus. Valentine’s at 2 restaurants – Chef Edward Bolus

by Executive Chef Edward Bolus, Mill’s Tavern

Restaurant specials for Valentine’s Day – and Recipe for:

Pan-Seared Halibut over Winter Puree with Pomegranate Relish and Red Spinach Frisée Salad:

This Mill’s Tavern seafood dish features perfectly seasoned pan-cooked halibut fillets served over a smooth, buttery winter puree of butternut squash and carrots. The meal is complemented by a vibrant pomegranate relish, fresh red spinach and frisée salad with crisp watermelon radish, and finished with a tangy pomegranate vinaigrette, creating a visually appealing and deliciously balanced dish!

Servings: 4

Total Cook Time: 40-45 minutes

Total Prep Time: 35-40 minutes

INGREDIENTS:

For the Halibut:

• 4 halibut fillets (about 6-8 ounces each)
• Salt and pepper to taste
• Olive oil for cooking

For the Winter Puree:

• 2 cups butternut squash, peeled and diced
• 1 cup carrots, peeled and diced
• 2 tablespoons butter
• Salt and pepper to taste
• 1/2 cup vegetable broth

For the Pomegranate Relish:

• 1 cup pomegranate seeds
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• Salt and pepper to taste

For the Red Spinach Frisée Salad:

• 4 cups red spinach, washed and dried (conventional green spinach can be used)
• 1 cup frisée, torn into bite-sized pieces
• 1/2 cup sliced watermelon radish

For the Pomegranate Vinaigrette:

• 1/4 cup pomegranate juice
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 cup extra-virgin olive oil
• Salt and pepper to taste

INSTRUCTIONS:

First, begin with the Winter Squash & Carrot Puree:

1. Melt butter in a large pot over medium heat.
2. Add diced butternut squash and carrots, seasoning with salt and pepper. Cook for 5-7 minutes until starting to soften.
3. Add vegetable broth, cover, and simmer until vegetables are tender.
4. Puree the mixture until smooth using a blender or immersion blender.
5. Remove from heat and keep warm.

While the squash and carrots are cooking, prepare the relish and salad:

Pomegranate Relish:

1. Combine pomegranate seeds, red onion, cilantro, lime juice, salt, and pepper in a bowl. Mix well and set aside.

Red Spinach Frisée Salad with Pomegranate Vinaigrette

1. Toss red spinach, frisée, and sliced watermelon radish in a large bowl.
2. Whisk together pomegranate juice, red wine vinegar, Dijon mustard, salt, and pepper in a small bowl.
3. Gradually drizzle in olive oil, whisking continuously to emulsify.

Then, cook the Halibut: 

1. Season the halibut fillets with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Cook the halibut fillets for 3-4 minutes per side or until cooked through and flaky.

ASSEMBLING THE DISH:

1. Spoon a generous portion of winter puree onto each plate.
2. Place a cooked halibut fillet on top of the puree.
3. Arrange the red spinach frisée salad next to the fish.
4. Drizzle pomegranate vinaigrette over the salad.
5. Top the halibut with pomegranate relish.
6. Garnish with additional sliced watermelon radish.

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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.

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Love is in the Air at Red Stripe this Valentine’s Day

Red Stripe, located at 465 Angell Street in Providence, will offer a selection of menu specials in honor of Valentine’s Day on Wednesday, February 14th.  For more information or to make a reservation, visit www.RedStripeRestaurants.com or call 401-437-6950.

Red Stripe’s specials include a Roast Beet Salad with goat cheese, candied walnuts, mixed greens, and balsamic vinaigrette; housemade Potato Gnocchi with pomodoro sauce; and Surf & Turf Seafood Risotto, featuring a 6 oz. Black Angus filet mignon and jumbo shrimp served over lobster-white wine risotto.

About Red Stripe Restaurant:

Red Stripe restaurant serves creatively refined comfort food with an upscale French influence. Everything on the menu is made from scratch using fresh, high-quality ingredients. Some of Red Stripe’s most popular menu items are the 12-ounce hangar steak served with their signature frites; Portuguese mussels with chorizo, cherry tomatoes, and white wine; grilled cheese with prosciutto, poached pear, and pesto; and juicy, hand-packed burgers.

Red Stripe is located at 465 Angell Street in Wayland Square on the East Side of Providence.  The restaurant features a 1,650 sq. ft. private dining room, bar, and 70+ seat function space, and accommodates a total of 170 diners. For more information, visit www.redstriperestaurants.com.

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Celebrate a Romantic Valentine’s Day at Mill’s Tavern

Celebratory specials will complement seasonal entrées and award-winning steaks

Mill’s Tavern, located at 101 North Main Street in Providence, will celebrate Valentine’s Day with a selection of menu specials crafted by Executive Chef Ed Bolus and his culinary team, available on Wednesday, February 14th. For reservations, please call 401-272-3331. For more information, please visit www.MillsTavernRestaurant.com.

Mill’s Tavern’s Valentine’s Day starters include Oysters Rockefeller with bearnaise sauce; Escargot Bordelaise with garlic crostini; and a heart-shaped Candied Beet Salad with Red Tabby spinach, balsamic vinaigrette, herb whipped chevre, and pomegranate.

Entrées include a 32 oz. Beef Porterhouse for Two with lobster mornay sauce and confit baby bliss potatoes; Veal Oscar Roulade with bearnaise sauce; andseared Dayboat Scallops with truffled mushroom risotto.

For a sweet ending, guests can enjoy Dark Chocolate Fondant with cocoa nib crumble and raspberry beet ice cream and Strawberry Mousse with white chocolate yogurt crémeux, red velvet cake, Marcona almonds, yuzu curd, and strawberry rose sorbet.

A selection from Mill’s Tavern’s seasonal menu will also be available, and includes raw bar items as well as Oysters Caviar with market fish ceviche, housemade wasabi crème fraîche, and Hackleback Sturgeon caviar; yuzu sesame Ahi Tuna Tartare with togarashi rice paper puffs; Artisanal Greens with candied pecans dressed in a cranberry vinaigrette; Potato Leek Soup with crispy leeks and housemade lardons; and a Woodfired Flatbread topped with Port-poached pear, gorgonzola fondue, candied walnuts, and a warm honey drizzle.

Entrées include seared Long Island Duck Breast with Pinot Noir-poached plums, parsnip puree, and mandarin-duck demi sauce; coffee-braised Short Ribs with truffled polenta and gremolata; seared Salmon with lemon-leek risotto, shaved parmesan, truffled balsamic glaze, and pea shoots; Mill’s Beef Bourguignon with pearl onions, mushrooms, and pappardelle; Sweet Potato-Sage Gnocchi with duck confit, mushroom conserva, and truffled brown butter; and a grilled New Zealand Rack of Lamb with duck fat heirloom fingerling potatoes and mint salsa.

Mill’s steaks include an 8 oz. Black Angus Filet Mignon with sauteed shiitake and chanterelle mushrooms and cipollini onions, 16 oz. Black Angus Ribeye with horseradish cream sauce, and a 12 oz. imported Australian Wagyu Strip with Mill’s steak sauce.

Seasonal side dishes include fried Brussels Sprouts with Riesling-poached golden raisins, crispy bacon, crumbled gorgonzola, and a Port wine reduction; Mac ‘n’ Cheese with house-smoked crispy bacon lardons; Roasted Sweet Potatoes with onions, bacon, and herbs; and Maria’s Fresh Pasta with red or white sauce.

About Mill’s Tavern:

For years, this Rhode Island favorite has provided guests with an exceptional dining experience. Whether for a romantic evening, special celebration or business dinner, Mill’s Tavern offers that perfect match: fine dining in a unique urban setting at the foot of historic College Hill. Chef Edward Bolus delivers an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways. The fruits and vegetables are harvested from area farms. The chops and steaks are cut daily and the seafood is always fresh. Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees a dining experience that is noteworthy.  In 2023, Mill’s Tavern was voted best steakhouse in Rhode Island by Yelp.

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 has been the recipient of Wine Spectator magazine’s “Award of Excellence” annually since 2014.  

This Providence destination restaurant has tables that can be reserved for small private functions or special celebrations. Whether enjoying a glass of wine and fresh oysters at the bar or a multi-course dinner in the elegantly appointed dining room, Mill’s Tavern serves up a delightful experience.  For more information, visit www.millstavernrestaurant.com.