This recipe yields four completed Swordfish steaks. Use ¾ to 1 inch thick swordfish steaks at 6 to 8 ounces each.

Cilantro Lime Sauce - Add to food processor 2 cups of fresh parsley, 2 cups of fresh cilantro, 2 whole freshly juiced lemons, 2 whole freshly juiced lines, ½ tsp salt, pepper and sugar. Turn on food processor and begin to add olive oil until the sauce is a thin paste consistency.

Preparation of the Swordfish Steaks - Place 3 mixing bowls on the counter. Make an eggwash in one bowl with eggs and a little milk, mix well. Add 2 cups of flour to another bowl with salt, pepper and garlic powder mixed into the flour. In the third bowl mix together 1 cup of shredded parmesan, 1 cup of shredded asiago and 1 cup of shredded reggiano cheese. Take the swordfish steaks and one at a time immerse the swordfish into the eggwash and then coat with flour mix. Immerse the fish back into the eggwash and then coat with the 3 cheese mix. Pat the cheese down so that it is covered firmly over the entire swordfish steak. Place the steaks aside.

Cooking the Swordfish Steaks - Lightly coat a large oven proof sauté pan with olive oil and 1/8 inch high. Turn heat on medium high until oil is hot. Carefully place swordfish steaks into the oil and lightly brown each side. Once each side is browned remove from the heat and place fish in 400 degree oven for approximately 10-15 minutes depending on size until done. Do not overcook the fish as it will be dried out.

Serve with Wild Rice and Seasonal Vegetables.