Charred baby gem hearts and swordfish with smoky aïoli

AT A GLANCE

  • Serves 4 people

Lettuce is surprisingly good barbecued - brush it with a little oil and char it just to caramelise the edges. The swordfish is a great accompaniment, but the lettuce is the star.

  • 4 thick swordfish steaks (about 220g each)
  • 1 tbsp olive oil
  • 1 tsp coriander seeds, crushed
  • 2 baby gem or cos lettuces, halved
  • To serve: extra-virgin olive oil, finely grated lemon rind and lemon wedges
  •  
  • Smoky aïoli
  • 100 gm (1/3 cup) mayonnaise
  • 1 garlic clove, crushed
  • ½ tsp smoked paprika
  • Juice of ½ lemon, or to taste
01   For smoky aïoli, combine ingredients in a bowl and set aside.
02   Heat a charcoal barbecue. 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).
03   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.

Topics:

SALAD, SEAFOOD, FISH, CORIANDER, MODERN AUSTRALIAN, LEMONS, MAIN, SUMMER, SWORDFISH, PAPRIKA, LETTUCE

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LUCY WEIGHT

FEATURED IN

Feb 2014

Feb 2014

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