Grilled Mahimahi With Tomatoes Two Ways

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4 large plum tomatoes, halved lengthwise

1 pound yellow cherry tomatoes, halved

Extra-virgin olive oil, for drizzling

Salt and freshly ground black pepper

1 garlic clove, thinly sliced

2 teaspoons red wine vinegar

Four 6-ounce mahimahi fillets, skinned

8 small basil leaves, for garnish

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