Swordfish Steak and Charred Tomatoes

Preheat a cast iron griddle pan and dry frying pan. Rub the swordfish steak in juice from half the lemon, 2 tbsp of olive oil, salt and pepper. Next, cook the tomatoes: Place cherry tomatoes into the dry frying pan to cook at a very high temperature. You want them to char and burn the skins a little before they pop and let out all their juice. Roughly chop some fresh basil and peel a whole clove of garlic. Drizzle olive oil into the hot pan once the tomatoes are charred and some are beginning to pop, add the whole clove of garlic then remove from the heat. Splash in 1 tbsp balsamic vinegar, 1 tbsp capers, salt and pepper and leave to cool down. Meanwhile: Lay the swordfish into the cast iron pan and cook approx 2 minutes on each side. Remove from pan and rest on a plate for a minute before serving. Finish the tomatoes: Toss the fresh basil through the warm tomatoes and capers, scoop out the garlic. Serve tomatoes over the fish. Garnish with a lemon and serve immediately with fresh crusty olive bread and chilled white wine. Serves 2

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