Season swordfish with salt and pepper. In blender, purée garlic in vegetable oil; rub on both sides of fish. Place in hotel pan, cover and refrigerate at least 30 minutes or up to 8 hours.
For each serving, to order: In nonstick skillet sear 1 piece swordfish until cooked through, turning once. Plate 1/2 cup watercress; place fish on top. Place 2 tomato wedges next to fish. Drizzle 2 1/2 tablespoons Soy Wasabi Vinaigrette over salad. Garnish with cilantro, sesame seed and 2 lime wedges.
To make Soy-Wasabi Vinaigrette: In bowl, whisk together 1 cup plus 2 tablespoons rice vinegar, 6 tablespoons lime juice, 6 tablespoons soy sauce, 6 tablespoons toasted sesame seed, 6 tablespoons chopped cilantro, 6 tablespoons wasabi paste, 3 tablespoons sugar, 1 1/2 tablespoons Dijon-style mustard, 1 1/2 tablespoons grated ginger, 1 1/2 teaspoons minced garlic and 1 teaspoon Asian sesame oil. Gradually whisk in 1 cup plus 2 tablespoons vegetable oil until mixture is emulsified. (Makes about 3 3/4 cups.)