If using wooden skewers, cover with water and let soak for about an hour to prevent them from burning when you put them on the grill. If using metal skewers, skip to the next step.
In a small bowl, combine Lime (1), Garlic (3 clove), Fresh Cilantro (1/2 cup), Jalapeño Pepper (1/2), Ground Black Pepper (1/2 tsp), Kosher Salt (1/2 tsp), and Olive Oil (1/4 cup). Stir to combine and set marinade aside.
With a sharp knife, trim skin from the Swordfish Fillet (1.5 lb). Cut swordfish into large cubes about 1 1/2" inches thick and place them in a bowl.
Add the marinade to the fish, and toss to coat. Let marinate for 15-20 minutes.
Heat your grill to a medium high temperature between 375 and 400 degrees F (190-200 degrees C).
Thread swordfish onto skewers. Grill the fish 3 to 4 minutes on one side, or until they begin to get grill marks, then turn, and cook 3 to 4 more minutes.
Remove skewers from the grill. Allow fish to rest for 1-2 minutes, then serve.