Walnut and Brie Stuffed Swordfish Steak with a Carrot and Pear Slaw. (Serves 6)

• 10 ounces Brie cheese, rind removed
• 1 bunch fresh sage, chopped
• 1/2 cup chopped walnuts
• Mix all ingredients well.

• 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

• 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.