Grilled Swordfish with Heirloom Tomatoes & Oregano Gelson's

Ingredients

• ½ cup plus 2 Tbsp extra-virgin olive oil, divided, plus more for grill
• 2 Tbsp Gelson’s pine nuts
• ¼ cup red wine vinegar
• 2 Tbsp drained capers, finely chopped
• 1 Tbsp finely chopped fresh oregano, plus 2 sprigs for serving
• ½ tsp honey
• 2 large ripe heirloom tomatoes, halved, thickly sliced
• 2 12-oz swordfish steaks, about 1” thick
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Flake salt, to taste