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Here is my Swordfish with Goat Cheese Stuffed Tomatoes recipe for you!  If you aren't a fan of Swordfish, Tuna is a great subsitiute!   Here's what you'll need for this recipe and the step by step directions.  Hope you enjoy!

Ingredients

2 Fillets swordfish

4 beefsteak tomatoes

1 shallot

Handful fresh parsley

Handful fresh mint

1 clove garlic

2 TB slivered almonds

2 ounces crumbled goat cheese

1 ½ TB grated pecorino cheese

½ TB fennel seed

1/8 tsp crushed red pepper

1 TB red wine vinegar

Directions:

Preheat oven to 375. Rinse swordfish and pat dry. Rinse tomatoes, slice off and reserve top quarters. Scoop out and discard seeds.  Peel and mince shallot.  Rinse parsley and mint and roughly chop.  Mince garlic.

In medium pan, toast almonds, stirring occasionally until golden and fragrant, about 3-5 minutes. Remove from pan and roughly chop.  In medium bowl, combine almonds, shallots, parsley, mint and goat cheese.  Add salt and pepper to taste.

Place tomatoes on baking sheet. Spoon stuffing evenly among tomatoes then sprinkle pecorino over top.  Arrange tomato tops alongside.  Drizzle 1 TB olive oil over everything.  Bake until tomatoes are tender, about 15 minutes.

Season swordfish with salt and pepper and a little bit of olive oil. Grill until golden brown on both sides… 2-3 minutes for filets less than an inch thick, 4-5 minutes for thicker fillets.  Remove from grill.

In pan from almonds heat 1 ½ TB olive oil over medium heat. When oil is shimmering add garlic, fennel seed and the red pepper if desired.  Cook, stirring, until garlic is fragrant and fennel seeds are popping, 1-2 minutes.  Transfer to small bowl and stir in red wine vinegar.  Add salt and pepper to taste.

Divide swordfish and stuffed tomatoes evenly between 2 plates. Spoon vinaigrette over fish and serve.

Enjoy!!

Stacey