Set aside two teaspoons of olive oil and add the rest to a blender.
Add parsley, garlic, lemon juice and salt and pulse until pureed, then set aside.
Make sure your swordfish is mostly dry, then sprinkle with flour.
Pat the flour onto the swordfish to make sure it adheres to it.
Heat set aside olive oil on medium heat in a saute pan then add swordfish and brown both sides.
Add pureed parsley mixture and then wine and shake pan around to spread the ingredients around the pan.
Lower heat to just above low and cover.
Allow fish to cook for approx. 8 minutes, checking to ensure the sauce does not dry out - lower heat and add a little water if necessary.
Serve once fish is completely opaque.