Charred Baby Gem Hearts & Swordfish with Aioli

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