Wash the tomatoes and cut them in half. Pour the oil in a large pan, brown one peeled garlic clove and, after a couple of minutes, add the halved tomatoes; add a pinch of salt, a bit of oregano, and cook for about ten minutes.
Thinly slice the pitted olives and add them to the sauce.
Remove the garlic and add the swordfish; cook for a couple of minutes on one side, then turn the fish over, cover and cook for another 2-3 minutes; once done, add a dash of ground black pepper.
In the meantime, quickly toast the pine nuts over a high flame, being careful not to burn them.
When the fish is done, lay it on a serving dish, add the toasted pine nuts, drizzle with some olive oil and serve your Sicilian-style Swordfish with IGP Sicilia oil.