Put the swordfish in a ziplock bag with 1 tablespoon of olive oil per piece of fish

Cook the swordfish in the sous vide for 45 minutes at 130°

When the swordfish is done, reverse sear on a hot cast iron pan, 30 seconds per side

Add the butter and olive oil to a small skillet, and melt over low heat

Add the garlic and red pepper flakes, and cook over very low heat until the garlic browns

Add the white wine and bring to a simmer over medium heat. Cook for 2-3 minutes, stirring constantly, to reduce the volume.  

Remove from the heat, and stir in the grated lemon zest and lemon juice

Pour over the swordfish, and garnish with the parsley