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August 21, 2021
DIRECTIONSPlace a heavy sauté or grill pan over medium heat. Add 1 tablespoon olive oil to the hot pan along with the shallot and squash. Sauté for 2 minutes until the squash is slightly caramelized on the edges but still nicely firm to the bite. Remove to a bowl and add the tomatoes, Neapolitan Herb balsamic, an additional tablespoon of olive oil, and the chopped parsley. Set aside.
Rub the fillets with 1 tablespoon of olive oil and season evenly with salt and pepper. To the same pan, add the fillets and sear until just cooked through.
Place a warm fillet on a plate and ladle a scoop of the tomato-squash salad, along with any juices, over the fillet and serve.Serves 4
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