1 cup frozen peas, cooked to package directions
To make the dressing, combine all of the ingredients together in a large jar and shake, shake, shake! Keep refrigerated until ready to plate.
Heat the olive oil in a large nonstick skillet over medium high heat.
Pat the swordfish steaks dry with paper towels. Place the swordfish steaks, one at a time, in a large Ziplock bag and pound with a mallet to flatten to ¼” thickness. Season the fish on both sides with the salt and pepper.
Beat the egg in a pie plate or shallow baking dish. In another shallow dish, combine the crushed potato chips, Parmesan, and parsley and toss to combine.