Add all the dry ingredients to a food processor.

Use the pulse function to chop the ingredients until they are fairly finely minced. Add the lemon juice and a good pour of olive oil, enough to submerge all the other ingredients.

Now whiz all the ingredients together until you have a fairly smooth sauce. Check the sauce for taste and consistency and see what it needs: if it's a bit too thick or too tart, add some more olive oil. If it's a bit too bland, add some more salt. If you want it tarter, add a bit more lemon juice. And so on. You can play with it until you reach a balance that appeals to you. The sauce should, in all events, be very flavorful.

Set the sauce aside in a bowl and turn to your swordfish. Rub a bit of olive oil on your steaks, just enough so it glistens, and sprinkle them with salt. To cook them, you typically grill them, but if it's winter outside (as it is where I live) you can run them under a hot broiler or sear them in a skillet. Make sure they are nice and browned on at least one side. Be aware: having very firm flesh, swordfish takes a bit longer to cook than other kinds of fish and, at least to my taste, is not all that pleasant to eat when underdone. On the other hand, it can dry out so don't overdo it; 3 or 4 minutes per side for thin steak (see below) should do the trick.

Plate your swordfish steaks and drizzle some sauce on top. Serve any extra sauce in a bowl for those who want more. Make sure to have some crusty bread at the ready to soak up any leftover sauce.