Place the swordfish steaks in a shallow baking pan and set aside.
In a bowl, whisk together the olive oil, lemon juice, minced garlic, paprika, cumin, cayenne, salt, and black pepper until completely emulsified. Stir in parsley and cilantro. Set aside 1/2 cup of the marinade. Pour the remaining marinade over the swordfish in the baking pan, and refrigerate for at least 3 hours, or overnight. Turn the swordfish over in the pan halfway through marinating.
Grill the swordfish until the flesh flakes easily, about 10 minutes per inch of thickness. Spoon the reserved marinade over the cooked swordfish, and serve immediately.