Place diced swordfish in a food processor with cream, egg and breadcrumbs. Pulse until mixture comes together. Place mixture in a large mixing bowl and add remaining ingredients. Ball into 1 1/4 inch balls, roughly the size of a golf ball. Poach in lightly salted water until polpetta floats, about three minutes. Next, bake polpetta on a greased baking sheet in a pre-heated 350-degree oven for 10 to 12 minutes. Serve with a zesty marinara and a crusty Italian bread.