Gulf Triple Tail With Sauce Vierge Recipe
black lentils, summer squashes
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Black Lentils
Rinse the black lentils under cold water. In a medium pot, add the lentils and 3 cups of water. Bring to a boil, then reduce heat to low and simmer uncovered for about 25-30 minutes, or until the lentils are tender. Drain excess water if necessary and set aside.
- 2
Sauté the Summer Squash
Slice the summer squash into rounds. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the squash and sauté for about 5-7 minutes until they are tender and slightly golden. Season with salt and pepper. Remove from heat and set aside.
- 3
Make the Sauce Vierge
In a bowl, combine chopped cherry tomatoes, minced garlic, fresh basil, lemon juice, and 3 tablespoons of olive oil. Mix well and season with salt and pepper to taste.
- 4
Cook the Gulf Triple Tail
In the same skillet used for the squash, add the remaining tablespoon of olive oil and heat over medium-high heat. Season the fish fillets with salt and pepper. Once the oil is hot, add the fillets and cook for about 3-4 minutes on each side, or until golden brown and cooked through.
- 5
Plate the Dish
On each plate, create a bed of black lentils, place the sautéed summer squash on top, and then add the Gulf triple tail fillet. Drizzle the sauce vierge over the top and serve immediately.
