Grilled swordfish with confit tomatoes and pinenuts

When summer comes, you long for simple, tasty and far from greasy dishes. First of all, because you don't want to spend a long time at the stove, and in the second place because you don't want to feel heavy after lunch. This recipe is the perfect answer to these needs: a light and savory delicacy made with fresh swordfish, ripe tomatoes and crunchy pinenuts.

Cut your fresh tomatoes in half, arrange them on a baking tray, season them with salt, brown sugar, herbs and extravirgin olive oil. Bake for 1.30h at 140°. Toast the pinenuts in a nonstick pan. Season the swordfish with extravirgin oil and a pinch of coarse salt. Grill it over a high heat. Serve with your confit tomatoes and the toasted pinenuts.