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!
Discover more from Taste With The Eyes
Subscribe to get the latest posts sent to your email.
Oooo I bet the lentils with truffle oil were fantastic! I can just imagine what it tasted like.
Sigh. Sometimes I wish I liked fish – it always looks so pretty!
This is a perfect fall dish. Your photos are always gorgeous and enhance the food even more. Definitely pleasing to the eye!
What a great dish! I’ve hunting down inspiration for barramundi. Do you think this would work?
I’ve been hankering for a new lentil idea. Love this one! The whole dish looks fab.