Mediterranean Swordfish Pasta Delight

Ingredients:

• 2 swordfish steaks (6 or 8 oz each)
• 8 ounces pasta (such as spaghetti or linguine)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

Please note all seafood should be cooked to a minimal internal temperature of 145°F

1. Cook the pasta according to the package instructions until al dente. Drain and set aside.

2. Season the swordfish steaks with salt and pepper on both sides.

3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the swordfish steaks and cook for about 3-4 minutes per side until they are golden brown and cooked through. Remove the steaks from the skillet and set them aside.

4. In the same skillet, add another tablespoon of olive oil. Add the minced garlic and cook for about 1 minute until fragrant.

5. Add the cherry tomatoes to the skillet and cook for about 4-5 minutes until they start to soften and release their juices. Use the back of a spoon to gently crush some of the tomatoes to release more flavor.

6. Return the cooked pasta to the skillet with the tomatoes. Toss everything together to combine.

7. Add the chopped basil to the skillet and season with salt and pepper to taste. Give it a final toss to incorporate all the ingredients.

8. To serve, place a portion of the pasta with tomatoes on a plate and top it with a swordfish steak. Garnish with some extra basil leaves and serve with lemon wedges on the side.