Name: Charred baby gem hearts and swordfish with smoky aïoli
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 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 mayonnaise (1/3 cup); 1 garlic clove, crushed; ½ tsp smoked paprika; Juice of ½ lemon, or to taste

Charred baby gem hearts and swordfish with smoky aïoli

Australian Gourmet Traveller recipe for charred baby gem hearts and swordfish with smoky aïoli.

Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

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 mayonnaise (1/3 cup)

1 garlic clove, crushed

½ tsp smoked paprika

Juice of ½ lemon, or to taste

Method

Main

1.For smoky aïoli, combine ingredients in a bowl and set aside.

2.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).

3.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.

Styling by Lisa Featherby

Styling by Lucy Weight