1 tsp herbs de provence (dried spice mixture you can find in the spice section)
salt and pepper
¼ cup dry white wine (I used pinot grigio)
2 garlic cloves, smashed
10-12 cherry tomatoes
4 artichoke quarters (I used the ones in the jar)
4-5 pitted olives
8 mushrooms, quartered
Instructions
Place swordfish in a small baking dish and marinate with olive oil, lime, herbs de provence, salt and pepper for ½ hour in the refrigerator. Turn over 15 minutes in.