Heat the oil in a large skillet over medium-high heat.
Add the onion, bell peppers, and tomatoes and cook, stirring, for 6-8 minutes, or until the onion is softened and the vegetables lightly browned.
Add the wine, oregano, and raisins and toss to coat. Reduce the heat to low and cook, covered, for 5 minutes. Add the lime juice, brown sugar, parsley, and season with salt and pepper.
Reduce the heat to low and simmer, stirring occasionally, for 5 minutes.
Meanwhile, cook the swordfish in a grill pan or skillet over high heat with the lid closed for 4 minutes per side.
Serving Suggestions: To serve, arrange the fish steaks on 4 (6-inch) shallow bowls. Spoon the salsa over the fish and serve. Serve the swordfish with a side dish of steamed rice.