Swordfish with Watermelon and Lime Ginger Citronette

Ingredients

• 3 tablespoons fresh lime juice (from 2 to 3 limes)
• 2 teaspoons sugar
• 2 teaspoons finely grated peeled fresh ginger
• 3 tablespoons safflower oil, plus more for brushing
• Coarse salt and freshly ground pepper
• 1 pound skinless swordfish steak, cut into 1 ½-inch pieces
• 4 large scallions, white and pale-green parts separated, dark-green parts thinly sliced
• 1 head Bibb lettuce (about 8 ounces), leaves separated
• ½ small seedless watermelon, rind removed, cut into ½-inch-thick wedges
• 1 medium carrot, peeled into ribbons and julienned
• Flaky sea salt, such as Maldon, for serving

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