Season 2 fresh swordfish steaks that are about ½ inch thick with sea salt and freshly cracked black pepper on both sides
Heat a non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil to the pan
Once the oil get´s hot add the swordfish steaks to the pan, after cooking for 3 minutes flip the swordfish steaks around, then sprinkle some dried thyme on top of each steak, add ½ cup of white wine to pan, and about 2 tablespoons of fresh lemon juice, cook for another 3 minutes (6 minutes total) and transfer the swordfish steaks from the pan to a dish, turn the fire off and add some fresh parsley to the pan, mix with the sauce
Top each swordfish steak with the sauce in the pan, garnish with fresh parsley and some lemon wedges