Charred baby gem hearts and swordfish with smoky aïoli

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.