Fish for Crish: Red "Mole" Swordfish Steaks with Pickled Shallots

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Pickled Shallots:

4 small shallots, peeled, and sliced into thin rings (about 1/2 cup)

1/2 cup rice vinegar

Small handful picked fresh cilantro leaves

Extra-virgin olive oil for dressing

Kosher salt and freshly ground pepper

Red "Mole" Fish:

1/2 teaspoon brown or black mustard seeds

1/2 teaspoon cumin seeds

1 teaspoon grated fresh ginger

4 teaspoons ancho chile powder

4 teaspoons rice vinegar

4 teaspoons mirin

2 teaspoons honey

1/2 teaspoon sriracha

Kosher salt and freshly ground pepper

2 (1-pound) swordfish steaks, about 1-inch thick or 4 (6 to 8-ounce) steaks, see Cook's Note*

2 tablespoons butter