Pat dry 2 swordfish steaks and place in a hot non-stick fry pan, no oil.
Sear 2-3 minutes on each side depending on thickness to achieve a golden color. Remove from pan to a plate.
Turn heat to medium. Add 3 tbs. olive oil, 4-6 sliced green onions/scallions, 4 tbs. capers, 4 tbs. balsamic vinegar, 2 large pats of butter. Sauté for 1 minute. Add 1 cup dry white wine. Increase heat to medium, stir and reduce by half. Adjust vinegar for balance and taste.
Place swordfish in the sauce and turn for 30 seconds on each side to heat. Plate steaks and ladle sauce on top.