Using a mortar & pessel, add 1 minced garlic and mash with the pessel until you get a paste
Add a generous pinch of freshly chopped parsley and some sea salt to the garlic and mash all together
Once everything is mashed together, add a generous tablespoon of extra virgin Spanish olive oil to the mortar and mix everything together
Pre-heat a non-stick frying pan with a medium heat
Add a little olive oil on top of each swordfish fillet and rub all over
Once your pan gets very hot, add the swordfish fillets to the pan
After about 3 minutes flip the fish over to cook the uncooked side
After cooking for about 2 more minutes your swordfish fillets should be perfectly cooked
Transfer the fillets to a plate
Add some of the sauce that you made on the mortar on top of each fillet
Garnish the plate with some lemon wedges and fresh parsley