Step 1) Combine 3 tablespoons oil, 1/4 cup white wine, 2 tablespoons each onion and celery, 1 tablespoon garlic, salt and pepper in a large resealable plastic bag. Add swordfish and marinate for 30 minutes in the refrigerator.
Step 2) Remove swordfish from the marinade and discard remaining marinade. Grill over direct high heat for 6 to 10 minutes.
Step 3) While swordfish is grilling, heat large skillet over medium high heat. Add 1 tablespoon oil and remaining onion and celery. Cook for 2 to 3 minutes until vegetables are just tender. Add 1 tablespoon garlic and cook for 1 minute. Add tomatoes and bay leaf and cook for 1 minute. Add remaining 1/2 cup wine and cook until wine has evaporated. Season to taste with salt and pepper. Serve with grilled swordfish.