4 (6-ounce) swordfish steaks (about 3/4-inch thick) (or another firm fleshed fish such as: pacific halibut or mackerel)
Salt and pepper
1/2 cup green tapenade (available at specialty food stores)
1 orange, juiced
1/4 cup dry white wine
2 to 3 tablespoons unsalted butter
For garnish: orange slices and minced parsley
Accompaniment, if desired: Tomatoes Provencale, recipe follows