Locally sourced swordfish and monkfish (who eat lobster almost exclusively) with large shrimp, lightly poached in a court bouillon with local wine and tossed with hearts of palm, artichoke hearts, roasted peppers, fresh tomatoes, wild garlic, extra virgin olive oil and lemon with fresh herbs for a light summery protein-packed meal for two. Take this to the beach and toast to SUMMER! Naturally gluten, dairy, soy, nut, egg, and corn-free.