• 2 cups Castelvetrano olives (or similar mild green olives), pitted and crushed
• 2 tablespoons white wine vinegar or fresh lemon juice
• Leaves from 6 sprigs fresh oregano or marjoram
• ¼ cup plus 2 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 3 or 4 swordfish steaks (8 to 10 ounces each), 1 to 1¼ inches thick
• 2 garlic cloves, thinly sliced
• ¼ cup fresh parsley leaves, tender leaves and stems
• 2 lemons, halved, for serving

Directions

1. In a medium bowl, combine the olives, vinegar, half the oregano leaves and ¼ cup of the olive oil. Season with salt and pepper and let it sit while you cook the swordfish.
2. Season the swordfish with salt and pepper. Heat the remaining 2 tablespoons olive oil in a very large skillet over medium heat. Working in batches if necessary, add the swordfish steaks, making sure they’ve got a little space between one another. Cook until the steaks are a deep golden brown on one side, 5 to 7 minutes. Using a fish spatula or regular spatula, flip the steaks and cook until they are equally golden brown on the other side, another 4 to 6 minutes.
3. Transfer the fish to a large serving platter or baking dish. Add the garlic to the skillet and cook until just softened, 1 or 2 minutes. Add the olive mixture and remove from the heat.
4. Spoon some of the olive mixture over the swordfish and let it sit a few minutes to allow the sauce to marinate and really get to know that fish.
5. Scatter with the parsley and the remaining oregano, and serve with any extra olive mixture and the lemon halves for squeezing over.

Recipe from PureWow.com