Swordfish with Cilantro-Lime Cream

Directions

Rinse swordfish steaks and pat dry.

Dust with bread crumbs.

Melt butter in a 10- to 12-inch nonstick frying pan over medium-high heat; add swordfish and cook until browned on bottom, about 4 minutes.

Turn fish over and cook until browned on other side and opaque but still moist in center (cut to test), 4 to 5 more minutes.

Transfer fish to a warm platter; keep warm.

Add onion to pan and stir just to wilt, about 30 seconds.

Add cilantro, lime juice, and cream, stirring until it boils vigorously, 1 to 2 minutes.

Divide fish among 3 dinner plates.

Pour sauce equally over fish.

Garnish each plate with a lime wedge and cilantro sprigs.