1. Soak the raisins in lukewarm water for 10 minutes, halve the cherry tomatoes and slice the green olives.
2. In a large frying pan, fry the sliced garlic and pine nuts in 2 tablespoons of olive oil for 1-2 minutes until the pine nuts are golden.
3. Add the tomatoes, capers, olives and drained raisins, pour in the white wine, sprinkle with oregano and cook for 8-10 minutes until the tomatoes break down into a sauce.
4. Meanwhile pat the swordfish steaks dry, season with salt and pepper and sear them in the remaining oil in another pan for 2 minutes per side until browned.
5. Lay the fish in the sauce, cover and cook together for 3-4 minutes so it takes on the flavours without drying out.
6. Sprinkle with parsley and serve with fresh bread or couscous.
Tip: Swordfish dries out easily: as soon as the centre is no longer translucent, take it off the heat - the warmth of the sauce will finish the cooking.
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