Swordfish en Papillote (In Parchment)

Ingredients

• 2.5 – 3 lb, or 6 large cuts, of 1 – 1 1/2″ thick swordfish steaks
• 1/2 cup butter, sliced
• 3 lemons
• 1 bottle white wine, similar to Sauvignon Blanc in terms of dryness
• 1 egg white, lightly beaten
• 3-4 blood oranges
• 3-4 cara cara or navel oranges
• 6 sprigs of fresh tarragon
• 1 jar castelvetrano green olives, lightly smashed open with a fork
• 1 bunch fresh basil, few leaves torn
• 1 jar Asaro organic castelvetrano olive spread
• 1/3 cup Zupan’s Extra-Virgin Olive Oil, plus more for finishing
• Flaky sea salt
• 2 bags frozen potato wedges