Place sun dried tomatoes and bloody mary mix in saucepan on stove, bring to simmer for 5-6 minutes.
Remove from heat, place in blender; add oil, lemon juice, cumin, paprika, oregano, ginger, salt, pepper, parsley, and pesto. Blend to a coarse puree; add additional oil if needed.
Marinate swordfish steaks with chermoula; refrigerate at least one hour.
Cook swordfish on grill until just cooked through.
Spoon chermoula on swordfish steak or serve on side.
Toss greens with vinaigrette and place next to swordfish. Finish by placing potatoes on plate.
