Swordfish and tomatoes with basil sauce

Instructions

1. Coat a broiler pan with cooking spray; preheat broiler.
2. Place all tomatoes on broiler pan and lightly spray with olive oil cooking spray. Broil 5 inches from heat until tomatoes are softened, about 8 minutes.
3. Meanwhile, to make sauce, combine basil, broth, Parmesan, walnuts, garlic, lemon juice, 1 tsp oil, 1/4 tsp salt, and 1/4 tsp pepper in blender or food processor, and pulse until finely chopped. Set aside.
4. Heat remaining 2 tsp oil in large skillet over medium-high heat. Sprinkle fish with remaining 1/4 tsp salt and remaining 1/4 tsp pepper. Add fish to skillet and cook, turning once, until fish flakes easily with a fork, about 8 minutes.
5. Divide swordfish and tomatoes evenly among 4 plates and drizzle evenly with sauce.
6. Serving size: 1 swordfish steak, 2 plum tomato halves, 2 cherry tomatoes, and 1 tbsp sauce