CHARRED BABY GEM HEARTS AND SWORDFISH WITH SMOKY AÏOLI
Prep time 20 mins Cooking time 10 mins Serves 4
4 thick swordfish steaks (about 220g each) 1 tbsp olive oil
1 tsp coriander seeds, crushed
2 baby gem or romaine lettuces, halved To serve: extra-virgin olive oil, finely grated lemon rind and lemon wedges
100g (⅓cup) mayonnaise 1 garlic clove, crushed
½ tsp smoked paprika Juice of ½ lemon, or to taste
For smoky aïoli, combine ingredients in a bowl and set aside. Heat a griddle pan on the stove or a barbecue (charcoal is preferable). Brush swordfish with oil, scatter with coriander seeds and season to taste. Brush lettuce lightly with oil, then grill fish and lettuce until lettuce is charred and fish is medium-rare (5-7 minutes). Transfer fish and lettuce to plates, drizzle with extra-virgin olive oil, scatter with lemon rind, top fish with a dollop of smoky aïoli and serve with lemon wedges to the side.