Swordfish with Cilantro-Lime Cream

Stephen Sumner loves fish. In this simple serving, he makes one of his favorite sauces - swordfish-with cilantro and freshly squeezed lime juice.
Wash and dry the swordfish steaks. Sprinkle with breadcrumbs.Melt the butter in a 10-12-inch nonstick skillet over medium-high heat; add the swordfish and cook until the bottom is lightly browned, about 4 minutes. Turn the fish over and cook until it is browned on the other side and opaque, but still moist in the center (cut for dough), another 4-5 minutes. Transfer the fish to a warm platter; keep warm.Add the onion to the pan and stir until it wilts, about 30 seconds. Add the cilantro, lime juice, and cream, stirring until they come to a boil, 1-2 minutes. Divide the fish into 3 dinner plates. Pour the sauce over the fish evenly. Garnish each plate with a lime wedge and coriander sprigs.