Thai Swordfish Salad in Lettuce Cups

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1 1/2 pounds swordfish steaks, 1-inch thick

24 kaffir lime leaves, fresh or dried*

2 tablespoons Thai fish sauce (Nahm pla)*

1 tablespoon honey

1/2 teaspoon sambal 

1/4 cup canola oil

1 lime, juiced, plus 1 lime, juiced

1 tablespoon Thai green curry paste*

1/2 cup canned unsweetened coconut milk**

1/4 cup hand shredded fresh mint leaves

1/4 cup hand shredded fresh cilantro

1/4 cup chopped peanuts, divided 

1 tablespoon black sesame seeds, divided

8 large butter lettuce leaves

2 Thai red chilies, diced 

2 shallots, cut in rings and fried