Grilled Swordfish with Roasted Tomato Salsa

6 oz cherry tomatoes

1/4 red onion, thinly sliced

1 Fresno pepper, ribs and seeds removed, chopped (optional if you do not want it to be spicy)

1/2 teaspoon Kosher salt, plus additional

1/4 teaspoon freshly ground black, plus additional

1 tablespoon extra virgin olive oil, plus additional

1 tablespoon sherry vinegar

Swordfish

Place all ingredients except for swordfish and sherry vinegar on sheet pan. Pre-heat broiler. Broil until lightly charred. Add sherry vinegar and stir.

Season swordfish with Kosher salt, freshly ground black pepper and rub with small amount of extra virgin olive oil. Grill.

Serve swordfish with broiled salsa on top.