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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This looks very tasty. In Morocco we would sometimes have fish & a serving of lentils on the side.
A blogger next door 🙂
That is one nice looking meal! I have been wanting to try using lentils more.
Happy Autumn to you too…what a beautiful post this is. Full of wonderful flavours…
well combined dish!
i luv swordfish/has a meaty quality and looks delightful how you have combined with lentils + grilled tomatoes…..as ever; looks fantastic 😉
I’ve only used truffle oil once, for homemade gnocchi. It must hold its own wonderfully w/ the stronger flavors of fish and lentils. So very elegant.