To make the pea hummus: Place hummus, peas, mint and lime juice in a food processor and process until combined. Add a pinch of salt and freshly ground black pepper. Set aside.
For the marinade: Place the fennel seeds, garlic, 2 tablespoons of lime juice, mustard, 1 tablespoon of oil, salt and pepper in a bowl and whisk to combine.
For the skewers: Thread swordfish pieces onto the wooden skewers. Brush the swordfish with the mustard and fennel mixture. Heat a large frying pan over medium heat. Drizzle some oil in the pan and cook the skewers in batches, for 2 minutes on each side or until golden and cooked through.
Place the fennel, mint, remaining lime juice and oil in a bowl and toss to combine.
Serve the skewers with pea hummus, fennel salad and limes.