Swordfish with Blistered Tomatoes using Garlic & Shallot Butter

1) Season swordfish with salt and pepper.

2) Heat oil (a high heat oil, like avocado oil, works great) in medium size skillet over medium-high heat and sear swordfish until browned on each side and cooked through. Cook time depends on how big and thick your fish is, but total time here was roughly 3-4 minutes each side. 

3) In a separate pan, sauté cherry tomatoes over high heat with pink salt and pepper. Cook tomatoes until they start to blister and soften, about 7-8 minutes.

4) Once tomatoes are softened, add in white wine, lemon, and capers, and let reduce.

5) Best for last, add in a few tablespoons of Churn garlic and shallot butter - stir to incorporate, and then pour over seared fish and ENJOY!