Preheat an outdoor grill to medium high heat.
Place the swordfish steaks on a plate and drizzle with olive oil. Season the steaks and place in the refrigerator for 15 minutes.
In a large frying pan (with a lid), heat the olive oil and saut the fennel and onion on medium heat until soft. Add garlic and heat for 30 seconds.
Add the tomatoes, black olives, capers, and herbs. Reduce the heat and simmer.
Place the swordfish steaks on the well-oiled grill grates and sear for 2 minutes per side.
Remove from the grill and add the steaks to the pan on the stove and cover. Simmer this for 15 minutes per side.
Swordfish steaks are done when you can slightly flake with a fork or internal temp is ~125.
Carefully transfer the steaks (using a spatula) directly to serving plates on top of a bed of rice. Add the pan ingredients on top and serve with a side of saut garlic flavored green vegetables.
