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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Beautifully done again Lori Lynn! I love sword fish and it looks superb with the lentils. I have never had steamed lentils.. how cool is that! 🙂
And I too love Maries grilled tomatoes.. you have done her proud! Hey.. is that purple basil from your garden?
I hope you are having a wonderful time pre paring for your family coming in November.. How special. I hope you post pictures of the basketball court you are building!! 🙂
Hugs to you and I’m sorry aI haven’t written sooner.. I always think of you though!
I’ll be in L.B. in October at the Art museum on Ocean for a family get togther.. you want me to run up that white bowl of mine? 🙂 🙂
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!