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Charred baby gem hearts and swordfish with smoky aïoli

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

By Lisa Featherby
  • Serves 4
  • 20 mins preparation
  • 10 mins cooking
Charred baby gem hearts and swordfish with smoky aïoli
Charred baby gem hearts and swordfish with smoky aïoli

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.