1. Combine the flour, pepper, and salt in a shallow dish such as a pie plate. Dredge the swordfish steaks in the flour mixture and shake off any excess.
2. In a large skillet, over medium-high heat, heat the olive oil with the butter. When hot, add the fish and cook until browned on the underside, 2 to 3 minutes. Turn fish over and cook until well browned on the other side. Transfer to a platter and keep warm.

For the Sauce:
1. Add the garlic to the skillet and cook until fragrant, 30 seconds to 1 minute.
2. Add lemon juice and wine to the pan and deglaze, scraping up any browned bits. Bring to a boil, turn heat to low and add the capers. Season with salt to taste.
3. Return the swordfish to the skillet and allow the fish cook for a few minutes to absorb the flavors of the sauce. Sprinkle with parsley and garnish with parsley and lemon.

Enjoy!