Grilled Fresh Swordfish
Steamed Lentils, Tossed with Herbs and Truffle Oil
Grilled Tomato
Simple, Yet Sublime
- Fresh swordfish, grilled over medium high heat, still perfectly moist, with olive oil, salt and pepper
- Warm steamed lentils, seasoned and gently tossed with white truffle oil and freshly sniped basil, dill, and parsley
- Grilled heirloom tomatoes
I am submitting this dish to The Well-Seasoned Cook’s monthly Legume Love Affair Event hosted this month by Lucy of Nourish Me blog. I also want to thank Marie, the Proud Italian Cook, for the idea to grill tomatoes which added another layer of flavor.
Tomorrow, the Sun will be directly over the equator, at 11:44:18 A.M. EDT, to be precise. Happy Autumn! We’ll be looking forward to Thanksgiving here, and to cooking all the wonderful fall dishes. Also wishing my blogger friends in the Southern Hemisphere a Happy Springtime as well!
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Happy Autumn!
This looks really, really delicious.
Lori, thank you so much for your beautiful entry.
Utterly gorgeous dish – ah, how I love swordfish! – but the truffle oil, well, that’s the masterstroke. Especially with earthy, autumnal lentils. Glorious dish.
Happy Fall to you. I’m thrilled it’s spring here and am reminded, once again, of how amazing this little planet of ours really is. Enjoy the cooler days to come!
Swordfish is my favorite fish and grilled is my favorite way of savoring it. I love what you did here.
Lori,
the food looks (and I was tempted to say, “smells” *smile*) delicious, as always! 🙂
I love to grill halved egg-shaped (Roma or San Marzano). Broiling, even baking at high temperatures, brings out their sweet flavor so well.
A very happy autumn to you too, Lori, and many great fall dishes!
(A friend brought the fall issues of some of my favorite American foodie magazines, I am overjoyed.)
Came here from Merii’s blog. What a professional site you have.