Swordfish is a steak too you know. Equal opportunities! I promise it's almost as good as the beef the other two made.
Preheat a cast iron griddle pan and dry frying pan to searingly hot. Rub the swordfish steak in juice from half the lemon, 2 tbsp of olive oil, salt and pepper.
Place the cherry tomatoes into the dry frying pan to cook at a very high temperature. You’re aiming for 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 the 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 the vinegar, capers, salt and pepper and leave to one side to cool down.
Lay the steak into the pan and cook for 2 minutes on either side, moving just the once when you carefully flip it over. Then leave to rest on a plate for a minute before you serve it.
Toss the fresh basil through the warm tomatoes and capers, scoop out the garlic and serve it over the centre of the fish on a serving plate.
Garnish with a lemon and serve immediately with fresh crusty olive bread and chilled white wine. Serves 2