Grilled Swordfish Salad with Fennel
Ingredients
- 1/4 cup finely diced red onion
- Pinch ground allspice
- Pinch cayenne pepper
- 1/2 teaspoon fresh grated orange rind
- 1/4 cup raisins plumped in 2 tablespoons orange juice
- Salt
- Olive oil
- 12 to 16 ounces swordfish steak
- 1 cup finely sliced fresh fennel
- 1/4 cup mustard vinaigrette
- 2 cups washed Boston lettuce leaves, dried and torn into pieces
- 1/4 cup toasted pine nuts
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