4 tablespoons unsalted butter, room temperature
2 teaspoons lemon zest, finely grated
2 medium fresh garlic cloves, minced
1 teaspoon fresh thyme, minced
Salt & ground pepper
2 tablespoons fresh parsley, chopped
1 medium yellow onion, julienned, about 2 cups
1 medium carrot, matchsticks sliced cuts about ¾ cups
1 zucchini, lengthwise cut in half and sliced
4 tablespoons white wine
8 sheets 12” square foil
In a small bowl combine butter, 1 teaspoon of the lemon zest, 2 teaspoons of the minced garlic, thyme, salt and pepper. In another small bowl mix parsley and remaining teaspoon of lemon zest; set aside.
In a medium bowl combine julienned yellow onion, carrot matchsticks and sliced zucchini. Season with salt and pepper and toss together.
Adjust oven rack to lower position and preheat to 450 F. Cut 8 sheets of 12-inch square foil, arrange 4 flats on counter.
Divide the vegetable mixture among the four foil sheets in the center of each. Pour 1 tablespoon white wine on top of each vegetable serving. Pat swordfish fillets dry with paper towels; season each fillet with salt and pepper and place one fillet on top of each vegetable serving. Spread one-quarter of the butter mixture on top of each fillet. Place second square of foil on top of fish and fold edges together in ½-inch folds three times to create a pocket about 7 inches square. Place pockets on a baking sheet pan.
Bake in preheated oven for 15 minutes. Carefully open foil, allowing steam to escape away from you. Using a thin spatula, gently slide fish and vegetables onto a plate with any accumulated juices; sprinkle with lemon-parsley mixture. Serve immediately.