For chile Pesto
5 dried guajillo chiles, stemmed and seeded
3 dried ancho chiles, stemmed and seeded
1/4 cup, plus 1 tablespoon evoo (separated)
1/2 cup pepitas
juice of 2 limes
1/4 cup cilantro
1 tsp crushed red pepper flakes
3 garlic cloves, roughly chopped
1-2 tsp honey (to taste)
1 tsp kosher salt
1 tsp ground black pepper
two swordfish steaks
1 tbsp evoo
s&p1 lime, cut into wedges
In a medium bowl, combine the guajillo chiles, ancho chiles and 1 1/2 cups boiling water. Cover the bowl with a sheet of plastic wrap and set aside for 15 minutes. Use the tongs to transfer the chiles to a paper towel-lined large plate. Reserve 1/2 cup of the chile water and discard the rest.
In a small skillet set over medium heat, add 1 tbsp evoo and pepitas. Cook, using a wooden spoon to stir frequently, until the pepitas are golden brown and fragrant, about 5 minutes. Transfer the pepitas to a blender or a food processor and add the reserved, softened guajillo and ancho chiles, 1/4 cup of the chile water, 1/4 cup evoo, lime juice, cilantro, red pepper flakes, garlic, s&p
Process until the pesto is smooth, adding more of the remaining 1/4 cup of chile water if needed to thin and smooth the mixture. Use the rubber spatula to scrape the mixture into a medium bowl and set aside.
Season both sides of the swordfish steaks with 1 tbsp evoo, s&p.
Place a grill pan over medium heat and add the swordfish. Cook until marked from the pan, about 2 minutes. Use a spatula to flip the swordfish steaks over, cooking the other side until the fish is cooked through, about 2 minutes more. Transfer to a cutting board and rest the swordfish for 5 minutes before slicing crosswise into 1-inch-thick pieces. Arrange the swordfish on the serving platter and serve with the chile pesto, lime wedges and avocado salad.