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Prepare a grill for medium-high heat cooking. Thread cherry tomatoes on metal skewers (or, if using wooden skewers, soak in water for 30 minutes before using). Drizzle swordfish and tomatoes with oil and sprinkle with salt and pepper. Grill, turning once or twice, until tomatoes are soft and skins crack, about 5 minutes, and swordfish is almost opaque in the center, 7 to 8 minutes. Place steaks on plates or a platter, squeeze lemon over them and top evenly with tomatoes, pine nuts and basil.