| Prepare the Ingredients |
| 1. | Thoroughly rinse produce and pat dry. |
| 2. | Halve cherry tomatoes. |
| 3. | Halve lemon. |
| 4. | Zest one half for garnish. |
| 5. | Cut parsley into strips. |
| 6. | Stack basil leaves and roll into a cylinder, slice across the length of the roll, creating very thin strips (chiffonade). |
| 7. | Mince garlic. |
| 8. | Peel and finely dice shallot. |
| 9. | Drain capers. |
| 10. | Rinse swordfish steaks and pat dry. |
| Prepare the Relish |
| 1. | Place tomatoes, garlic to taste, shallot to taste (these can be strong for some), capers, basil, 1 tsp. olive oil, and 1/2 the parsley (reserving remaining for garnish) in a large mixing bowl. |
| 2. | Squeeze in the juice of the lemon. |
| 3. | Season with salt and pepper to taste. |
| 4. | Mix well and set aside so flavors can marinate at room temperature. |
| Cook the Swordfish |
| 1. | Warm 2 tsp. olive oil in a medium pan over medium heat. |
| 2. | Season both sides of the swordfish with a pinch of salt and pepper. |
| 3. | Add to pan and cook on each side for 5-6 minutes, or until fish is firm, browned, and flaky. |
| 4. | Set aside. |
| Plate the Dish |
| 1. | Place a swordfish steak in the middle of a plate. |
| 2. | Add a generous serving of relish atop swordfish steak. |
| 3. | Garnish with remaining parsley, lemon zest, and a crack of black pepper. |