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Preheat the oven to 200°F. Heat oil in a large heavy skillet over high heat. Sprinkle swordfish with salt and cook, turning once, until browned and almost cooked through, about 3 minutes per side. Transfer to a small baking sheet and place in the oven to keep warm.
Lower heat under the skillet to medium and add garlic. Cook, stirring frequently, 1 minute. Stir in anchovies and pepper flakes. Stir in tomatoes, olives and capers. Simmer, stirring frequently, until thickened, about 3 minutes. Spoon over swordfish steaks and sprinkle with parsley.