Marinated Swordfish & Tomato Salad with Sizzling Garlic - SippitySup

Ingredients

• 1 pound swordfish steak (1 inch thick), cut into ½‑inch cubes
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 5 large fresh basil leaves, thinly sliced, plus whole small to medium leaves for garnish
• salt and pepper as needed
• 1 pound cherry tomatoes on the vine, or small heirloom tomatoes; whole,halved or quartered
• 1 pound whole grape tomatoes
• 1 tablespoon red wine vinegar
• 3 tablespoons marcona almonds, chopped
• 3 tablespoons oil packed sun-dried tomatoes, drained and finely chopped
• 3 cloves garlic, peeled and thinly sliced