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.
4thick swordfish steaks (about 220g each)1 tbspolive oil1 tspcoriander seeds, crushed2baby gem or cos lettuces, halvedTo serve:extra-virgin olive oil, finely grated lemon rind and lemon wedgesSmoky aïoli100 gm (1/3 cup)mayonnaise1garlic clove, crushed½ tspsmoked paprikaJuiceof ½ lemon, or to taste
For smoky aïoli, combine ingredients in a bowl and set aside.
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).
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.