To save time, make the pesto up to 2 days in advance. Store in refrigerator, making sure to cover tightly. Mix well before serving.
2 garlic cloves
2 1/2 cups loosely packed cilantro leaves
1/4 cup chopped chives
1/2 tsp. kosher salt
1 cup olive oil
1/4 cup olive oil
2 tsp. minced garlic
1/2 tsp. ground cumin
1 cup lager beer
4 swordfish steaks (each about 8 oz. and 3/4 inch thick)
Kosher salt and freshly ground black pepper
1. Make the cilantro pesto: In a blender or food processor, combine all ingredients and blend until smooth.
2. Make the fish: In a large glass or ceramic baking dish, whisk together oil, garlic, cumin, and beer. Place swordfish steaks in marinade in a single layer, and turn over, coating both sides with marinade. Cover and marinate 30 minutes in refrigerator, turning once.
3. Preheat the grill. Grill swordfish steaks until just done, about 3 to 4 minutes per side. Remove from grill and season with kosher salt and black pepper to taste. Top each steak with 2 tablespoons of cilantro pesto and serve hot.