Pesto Compound Butter over Grilled Swordfish with Slow Roasted Heirloom Tomatoes Peppers

Ingredients

• 1 stick unsalted butter (organic - room temperature (4 ounces))
• 1 1/2 tablespoons pesto
• 1/8 teaspoon sea salt (I've used Himalayan)
• 28 ounces fresh swordfish steak (cleaned and dried cut into 4 pieces)
• 1 1/2 teaspoons extra virgin olive oil
• 1 teaspoon cajun seasoning (salt free)
• 20 small heirloom cherry tomatoes (such as sun gold, black cherry and juliet hybrid)
• 1 3/4 cups sliced peppers (choose a few colors)
• 1 teaspoon extra virgin olive oil
• 2 big pinches each: sea salt and freshly ground pepper
• 1/2 teaspoons Italian seasonings (crushed with your fingertips)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon finely chopped fresh shallots
• 1/2 teaspoon finely grated fresh garlic
• 1 pinch cayenne pepper
• 2 tablespoons petite basil leaves (for garnish)

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