Ingredients:

* 4 cups uncooked egg noodles
* 1 pound swordfish steaks, cut into 1/2-inch cubes
* 1 teaspoon salt, divided
* 1/2 teaspoon pepper, divided
* 1 tablespoon olive oil
* 1 tablespoon all-purpose flour
* 1 cup heavy whipping cream
* 1 cup shredded mozzarella cheese
* 1 cup shredded Parmesan cheese
* 1 (16 ounce) package frozen California blend vegetables, thawed

Methods:

1. Cook noodles according to package directions.Meanwhile, sprinkle swordfish with 1/2 teaspoon salt and 1/4 teaspoon pepper.In a large skillet, saute swordfish in oil for 5-6 minutes or until opaque. Using a slotted spoon, transfer to a bowl keep warm.
2. In a small bowl, combine flour and cream until smooth add to the skillet. Stir in the cheeses. Bring to a boil cook and stir for 2 minutes or until thickened.Stir in the fish, vegetables and remaining salt and pepper.Cook for 5 minutes or until heated through.Drain noodles top with swordfish mixture.