2 swordfish steaks, about 1-inch thick, bloodlines removed to create 2 pieces per fillet
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup roughly chopped shallots
1/4 cup thinly sliced sundried tomatoes
1 cup white wine
1/8 cup heavy cream
Juice of 1/2 lemon
1 stick unsalted butter, cubed
1 tablespoon mixed chopped fresh rosemary, thyme and curly parsley
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