In large skillet, heat butter and 2 Tbsp oil over medium-high heat.

Add swordfish, season with salt and pepper and sear for 4-5 minutes, turning to cook evenly.

Lower heat and cover; cook 5-6 minutes longer until fish is done.

Remove to platter and keep warm.

Add remaining oil and saute garlic for one minute.

Stir in pine nuts, capers, tomatoes, olives and lemon zest.

Cook over medium-low heat, stirring often, until tomatoes are softened.

Add swordfish and stir gently until warmed through.