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Preheat the oven to 200F.
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.