In a large skillet over medium-high heat, heat the olive oil. Place the filets in the pan and sear on both sides for about 4 minutes per side, until browned and almost cooked through. Remove the fish to a plate and leave the remaining oil in the pan.
Add the garlic, rosemary, and olives and sauté over medium heat for 1 minute, until you can smell the garlic and the rosemary. Turn the heat to medium high and add the white wine. Allow it to simmer got about 1 minute, until it is about halfway reduced, then add the orange juice and bring to a gentle simmer. Return the fish to the pan, and simmer for 2 to 3 minutes until warmed and fully cooked through. Serve the fish and the sauce hot, preferably over the starch of your choice.
Notes
Just remember that however you cook fish, for it to be cooked through it’s about 10 minutes per inch of thickness. If you like your fish more rare or well cooked, adjust accordingly.