Mix a pinch of salt, pepper and 1 tbsp of olive oil in a shallow dish, Add the fish to marinate before starting the sauce.Heat a pan with 1 tbps olive oil and fry off the celery, garlic and shallots. When light brown, add the olives, tomatoes, capers, sultanas and pine nuts. Cook for 2 minutes, adding 2 tbsp of sugar and the red wine vinegar, let it cook very slowly until all the ingredients will start to soften up (approx. 5 minutes). If the ingredients start to look dry, add a little bit of water to the pan.
In another pan, grill the swordfish for approximately 3 minutes, turning on each side, but be careful to not overcook it as it will dry out.
To plate, spoon the sweet-and-sour sauce on a plate. Top with the fish. Add another drizzle of olive oil, freshly chopped dill and serve.