Sprinkle both sides of the swordfish steaks liberally with salt and pepper.  Place the steaks into a glass baking dish.  

Make the marinade.  In a small bowl, whisk together the olive oil, wine, garlic, and lemon juice.

Pour the mixture over the fish, turning the steaks to coat both sides.

Cover the dish tightly with plastic wrap and allow to sit for 15 minutes.

Turn the steaks and allow to marinate another 15 minutes.

Meanwhile, in a small bowl, mix together the butter, lemon juice, lemon zest, garlic, and chives.  Set aside.

Preheat the oven to 400 degrees.

Place a large, oven-proof skillet and preheat over high heat for 3-4 minutes until it’s very hot.

Remove the fish from the baking dish and pat dry, on all sides, with paper towels.  Make sure that all sides of each steak are dry so the fish browns properly.

Pour 3 tablespoons of vegetable oil into the skillet.

When the oil is hot and begins to shimmer, place the fish into the hot skillet, being careful not to crowd them in the pan.

Cook for 3 minutes, then flip the steaks.

Sear them for another 3 minutes.

Use a spatula to gently loosen the steaks from the bottom of the skillet and place the skillet in the preheated oven.

Roast the swordfish for 8 minutes, or until the desired doneness.

Transfer the fish to a platter and cover tightly with foil.  Set aside.

Over medium-high heat, spoon the compound butter into the skillet and allow it to melt.

Pour in the 4 tablespoons of wine and stir, scraping up any browned bits on the bottom of the skillet.

Pour the sauce over the swordfish steaks.

Serve hot.