Pan-Seared Sesame Swordfish with Blistered Snap Peas and Chili Crisp

Ingredients

• 2 lb. swordfish steaks (1 in. thick), skin removed
• ¼ cups vegetable oil, divided
• 1 Tbsp. kosher salt, divided
• 1 cup white sesame seeds
• 12 oz. snap peas, trimmed (3½ cups)
• 2 Tbsp. finely chopped fresh ginger
• 2 large garlic cloves, finely chopped
• 1 Tbsp. dark brown sugar or sweet soy sauce (kecap manis)
• 1 Tbsp. soy sauce
• 2 tsp. finely grated lime zest
• 2 tsp. toasted sesame oil
• 2 Tbsp. fresh lime juice
• Chili crisp, cilantro leaves, and lime wedges, for serving