INGREDIENTS
2 tbsp
canola oil
2 tbsp
capers
1/4 cup
dry white wine
12 cloves
garlic
2 servings
ground pepper
1 sprigs
italian herb mix
1/2
juice of lemon
1/4 cup
kosher salt
2 servings
lemon wedges
1 tbsp
parsley
1 tbsp
shallot
12 ozs
swordfish
9 tbsp
unsalted butter
6 cups
water