Summer Stuffed Tomatoes


2 pounds U.S. farm-raised catfish, cooked and flaked
1/2 cup thinly sliced celery
1/4 cup sliced scallion
2 tablespoons sweet pickle relish
1/3 cup mayonnaise
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tomatoes, core removed
Paprika for sprinkling


In a large bowl, combine fish, celery, scallion, pickle relish, mayonnaise, lemon juice, salt, and pepper; gently mix until thoroughly combined.
Cut each tomato into 6 wedges, being careful not to cut through tomato completely. Spoon fish mixture evenly into center of each tomato, sprinkle with paprika, and serve.