Ingredients

2 x pieces of swordfish (about half an inch thick)

12-14 vine ripened cherry tomatoes

Fresh Basil

Virgin Olive Oil

Methods

Take approximately 6-7 leaves of basil and tear into small pieces, mix with half a cup

of virgin olive oil and put into a pan with the vine ripened cherry tomatoes and put on a low heat, cook until the skins just start to burst open.

Place griddle (or frying pan) on high heat with a small amount of virgin olive oil until very hot, place swordfish into griddle and cook for approx 4 mins on each side  making sure that it is cooked all the way through.

Place 3-4 Cherry tomatoes with the basil olive oil onto a warm plate and put the swordfish on top letting the cherry tomato's show on one side, place the remaining cherry tomatoes and olive oil over the top.

Serving suggestions

There is nothing nicer to compliment this dish than new boiled potatoes

and fresh steamed asparagus.