Mince together 6 Italian jarred anchovy filets and 1 tbs. capers. 1 to 1 proportion. Set aside.
1 lb. 1″ thick swordfish steak cut into 2 pieces. Pat dry. Sprinkle with ground black pepper and a little garlic powder on both sides. In a non-stick skillet, brown fish for 3-4 minutes. Then flip the fish and add 3-4 tbs. butter. Brown while also basting with the butter for another 3 minutes until cooked through but not overcooked. Remove swordfish from skillet.
In the same pan, on medium heat, add the minced anchovies and capers. Stir. Add a squeeze of lemon and 1 cup dry white wine. Stir and reduce sauce by half.
Put the swordfish steaks back into the pan and warm quickly in the sauce on both sides. Serve the fish with the sauce and top with a little lemon zest.