I pan-saute swordfish (& tuna & shark) all the time. Inch to inch-&-a-half is standard to thin for steaks of this type.
Unlike shark, which is a moister fish, swordfish & tuna go very quickly from perfectly cooked to overcooked, & there's nothing worse than dry steaks of either.
If I were you, I'd use several tablespoons of butter or a butter & oil mix, & cook the fish for no longer than 4 minutes per side. Then check the center with a small sharp knife, & turn & cook in one-minute increments after that until "just" done - i.e. "barely" pink in the middle.