1 lb. swordfish, cut into 4 thin fillets
2 T. olive oil
1 clove garlic, minced
2 T. chopped fresh parsley
Pinch of salt and pepper
Season the swordfish fillets with a mixture of the oil, garlic, parsley, salt, and pepper.
Heat a grill pan and sauté the fish about 2-3 minutes per side, depending on thickness, over medium high heat.
While fish is grilling make sauce:
In medium sauté pan, heat oil. Sauté the onions until soft; add anchovy fillets, olives, capers, wine and oregano. Simmer for 5 minutes. Pour sauce over swordfish; top with lemon wedges. Serves 4.