Bright, herbaceous, and effortlessly elegant, this dish is like a Mediterranean vacation on a plate! Perfectly seared fish - golden on the outside, tender within -meets a warm, rustic salad of caramelized baby squash and heirloom tomatoes, kissed with the rich tang of our Neapolitan Herb Balsamic. Our ultra-premium Extra Virgin Olive Oil brings a touch of smooth, healthy polyphenols, tying everything together with a velvety finish. Whether plated solo or nestled atop pasta, risotto, or grains, this dish is a masterclass in simple sophistication—proof that fresh ingredients and bold flavors need little else to shine.

I N G R E D I E N T S :

• 4 - 4 oz fillets of fresh firm fleshed fish such as halibut, tuna, salmon, tilapia, swordfish or cod
• 1 1/2 cups assorted heirloom tomatoes cut into 1" pieces
• 1 cup assorted baby squash cut into 1" pieces
• 3 tablespoon fresh coarsely chopped flat leaf parsley
• 1 small shallot thinly sliced
• 2 Tablespoons Rocky Mountain Olive Oil Neapolitan Herb Balsamic
• 2 + 1 Tablespoons any Rocky Mountain Olive Oil Extra Virgin Olive Oil
• sea salt and fresh ground pepper to taste

I N S T R U C T I O N S :

1. Place a heavy saute or grill pan over medium heat. Add 1 tablespoon of the Extra Virgin Olive Oil to the hot pan along with the sliced shallot and squash. Saute for two minutes until the squash is just slightly caramelized on the edges but still nicely firm to the bite.
2. Remove to a bowl and add the tomatoes, Neapolitan Herb Balsamic, an additional tablespoon of Extra Virgin Olive Oil, and the chopped parsley - set aside.
3. Rub the fillets with 1 tablespoon of Extra Virgin Olive Oil and season evenly with salt and pepper. To the same pan, add the fillets and sear until just cooked through.
4. 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.