Ingredients:
Caprese Salad
Burrata
Beef Steak Tomato
Baby Heirloom Tomatoes
Basil
EVOO
Salt & Pepper

Pan-Seared Swordfish with Balsamic & Brown Butter Sauce over Fregula & Cauliflower:
Ingredients:
7oz Swordfish Filet
Salt and Pepper, to taste
Fregula
Garlic
Shallot
Cauliflower
Microgreens for garnish
3 Oz of EVOO
Butter
Salt & Pepper

Balsamic & Brown Butter Sauce:
Balsamic
Butter
Lemon
Salt & Pepper

Method of Preparation:
Caprese Salad
First, slice the tomatoes. Arrange the tomato slices and burrata on a plate. Scatter sliced basil and whole basil leaves around. Drizzle over olive oil. Add salt and pepper.

Pan-Seared Swordfish:
Heat oil in a heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and pepper. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and baste then transfer to oven. Roast until just cooked through.

Fregula:
Warm the broth/water in a medium saucepan over low heat, which helps the risotto come together faster. If you need to skip heating the broth, make sure it’s at least at room temperature and not cold from the fridge.

Melt the butter in a 10- or 12-inch straight-sided sauté pan over medium heat. Add the shallot and garlic and a pinch of salt and cook until fragrant and beginning to soften about 4 minutes. .Add the Fregula and stir until every grain is coated with the butter. Continue stirring the rice until the edges have turned translucent but the center is still opaque for about 2 minutes. You should also be able to smell the aroma of toasted rice. Avoid actually browning the rice here; toasting the rice is all about the aroma.

Begin incrementally adding the broth/water one 1/2 cup at a time, stirring regularly between additions. Wait until the liquid has been almost completely absorbed by the rice before adding the next ladle; dragging your spatula through the rice should leave a dry path where the spatula was. Ideally, you want to use just enough broth/water to cook the rice and no more. Continue adding broth/water until the rice is al dente and the broth/water is creamy. Begin tasting the rice after about 12 minutes to gauge how far it has cooked. If you run your spatula through the Fregula, the Fregula will flow slowly to fill in space.

Cauliflower:
Heat a 12-inch skillet over medium-high heat until very hot. Swirl in a bit of olive oil. Add the cauliflower, and let cook, undisturbed, until deep golden on one side, 3 to 4 minutes. Give the pan a shake to flip the cauliflower. Continue to cook, shaking the pan as necessary, until the cauliflower is nicely browned all over, 5 to 6 minutes more. Remove the pan from the heat. Combine with Fregula.

Balsamic & Brown Butter Sauce:
In medium saucepan Reduce the balsamic by half. Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes. Slowly incorporate the brown butter into the Balsamic Vinegar add a squeeze of lime to finish.