WW Swordfish and Tomatoes with Basil Sauce

 serves 4 pg 78 2 points
4 plum or other small tomatoes, halved
1 c whole cherry tomatoes
1 ½ c lightly packed fresh basil
3 T chicken broth
3 T grated Parmesan
1 T chopped walnuts
1 garlic clove, chopped
2 t lemon juice
3 t olive oil
½ t salt
½ t black pepper
4 5 oz swordfish steaks

1. Spray broiler rack with nonstick spray; preheat broiler
2. Place all tomatoes on broiler rack and lightly spray with olive oil and nonstick spray. Broil 5” from heat until tomatoes are softened, about 8 minutes.
3. Meanwhile, to make sauce, combine basil, broth, Parmesan, walnuts, garlic, lemon juice, 1 t oil, ¼ t salt and ¼ t pepper in blender or food processor, pulse until finely chopped. Set aside.
4. Heat remaining 2 t oil in large skillet over med-high heat. Sprinkle fish with remaining ¼ t salt and ¼ t remaining pepper. Add fish to skillet and cook, turning once, until fish flakes easily with a fork, about 8 minutes.
5. Divide fish and tomatoes evenly among 4 plates and drizzle evenly with sauce.