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 |