Seared Swordfish with Lemon Caper Pan Sauce - SippitySup

Ingredients

• 1 (12–15 oz) 3/4‑inch thick swordfish fillet (or 2 smaller fillets)
• ¼ cup kosher salt (plus more for seasoning)
• 6 cups icy water
• ground pepper (black, white, Esplette, it’s up to you)
• 2 tablespoons canola oil
• 9 tablespoons unsalted butter (divided)
• 12 cloves peeled garlic (optional)
• 1–2 sprigs of woody herb (such as thyme or rosemary, optional)
• 1 tablespoon minced shallot (heaping)
• ¼ cup dry white wine
• 2 tablespoons capers (rinsed)
• ½ lemon (juice only)
• 1 tablespoon minced parsley
• lemon wedges (as garnish)