Walnut & Brie Stuffed Swordfish Steak w/a Carrot & Pear Slaw

(Serves 6)

For the stuffing: 10 ounces Brie cheese, rind removed

1 bunch fresh sage, chopped

1/2 cup chopped walnuts

Mix all ingredients well.

For the vinaigrette: 1 shallot, minced

1 orange, zested. Chop remainder of orange and combine with the zest.

1 cinnamon stick

1/3 cup blended salad oil

1/4 cup cider vinegar

For the slaw: 3 carrots, julienne cut

4 pears, julienne cut

1/2 cup chopped walnuts

Toss all ingredients well with half of the vinaigrette.

Warm oil and cinnamon stick together to infuse flavors for approximately 1 hour. Let cool and remove stick. Add remaining ingredients and mix well. Store in a covered container overnight.

For the swordfish:
6 eight-ounce swordfish steaks, cut thick. Cut each steak on the flesh side to form a pocket. (Thick cut steaks will make this easier.) Stuff each steak with equal amounts of stuffing. Charbroil each steak for 2 to 3 minutes per side, so they are well grill marked. Place steaks into a shallow pan and bake in a 375-degree oven for 5 to 6 minutes. Place slaw in the center of the plate and top with swordfish. Drizzle with remaining vinaigrette.