• 6 (6-to-7-ounce) swordfish steaks
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 cup all-purpose flour
• 1/4 cup extra-virgin olive oil
• 1/3 cup white wine
• 2 tablespoons fresh lemon juice
• 2 tablespoons water
• 1 cup diced tomato
• 1/4 cup pitted and chopped black olives
• 2 tablespoons chopped fresh Italian parsley
• 1 tablespoon coarsely chopped capers
• 1 tablespoon chopped fresh oregano

Sprinkle both sides of each swordfish steak with salt and pepper. Spread flour on a large plate; dip steaks in flour, covering both sides, and shake off excess.

In a 12-inch nonstick skillet, heat olive oil over high heat. Add swordfish and sauté 3 minutes per side, until golden. Add wine, lemon juice and water; reduce heat to medium. Simmer swordfish 3 minutes, basting steaks occasionally with sauce, until cooked through. Transfer swordfish to a platter; cover and keep warm.

Add 1/2 cup diced tomato, olives, parsley, capers and oregano to sauce in skillet; bring to a simmer. Top swordfish with sauce and sprinkle with remaining 1/2 cup tomato.