Swordfish with Fennel Seed Vinaigrette & Cheese-Stuffed Tomatoes
4 swordfish filets
4 beefsteak tomatoes, tops sliced off and reserved and seedy flesh removed
2 shallots, peeled and finely minced
1/2 cup fresh parsley, stems removed and finely chopped
1/2 cup fresh mint, stems removed and finely chopped
2 garlic cloves, minced
4 Tbsp slivered almonds
4 oz crumbled goat cheese or bleu cheese
3 Tbsp grated pecorino cheese
1 Tbsp fennel seed
Crushed red pepper seeds (to your taste, optional)
2 Tbsp red wine vinegar
Coarse salt & pepper
Preheat oven to 375°F.
Rinse swordfish and pat dry with paper towels. Set aside.
To make the tomato stuffing, place almonds in a medium pan. Toast, stirring occasionally so not to burn, about 3-5 minutes. Remove from pan when golden and then
roughly chop. In a medium bowl, combine almonds, shallots, parsley, mint, and goat or bleu cheese of choice. Add salt and pepper to taste.
To bake the tomatoes, place them on a baking sheet with tomato tops alongside. Spoon stuffing evenly among tomatoes, then sprinkle over pecorino. Lightly drizzle olive oil over everything. Bake until tomatoes are tender and tops are light golden, approximately 15 minutes.
To cook the swordfish, add 2 Tbsp olive oil to pan (from the almonds) over medium-high heat. Season swordfish on both sides with salt and pepper. When oil is hot, add swordfish and cook until golden on both sides and a small knife inserted meets no resistance, about 3–4 minutes per side for thinner filets and 5–8 minutes per side for filets thicker than 1". When cooked through and starting to flake, remove from pan and set aside.
To make the vinaigrette, wipe the pan from swordfish and add 3 Tbsp olive oil over medium heat. When hot, add garlic, fennel seed, and as much crushed red pepper flakes as you desire. Cook, stirring until garlic is fragrant (being careful not to burn it) and fennel seeds are popping, 2–4 minutes.
Transfer to small bowl and stir in red wine vinegar. Add salt and pepper to taste.
To assemble, divide swordfish and stuffed tomatoes evenly between plates. Spoon vinaigrette over fish and enjoy!
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