Rinse the capers thoroughly to remove salt before frying in plenty of extra virgin oil along with the garlic clove and 1-2 crushed chillies (depending on the degree of spiciness desired).
Then add the olives, pine nuts and capers, sauté for a couple of minutes and add the tomatoes.
Add salt and pepper and cook for about 15 minutes, before placing the swordfish in the sauce and cooking for a further 15 minutes on a medium heat.
Turn the fish regularly to cook and absorb the flavours.