- 1/4 cup fresh lime juice
- 2 tablespoons Asian fish sauce
- 2 tablespoons water
- 1 tablespoon sugar
- 1 small garlic clove, minced
- 1/2 cup shredded carrot (about 1 medium)
- Two 12-ounce romaine hearts, halved lengthwise
- Canola oil, for brushing
- Kosher salt
- Freshly ground pepper
- Four 1/2-inch-thick swordfish steaks (6 ounces each)
- 2 tablespoons dried onion-soup mix, such as Lipton
- Chopped cilantro and mint, for garnish
- Light a grill or preheat a grill pan. In a large bowl, whisk the lime juice, fish sauce, water, sugar and garlic until the sugar dissolves. Stir in the shredded carrot and set aside.
- Brush the romaine hearts with canola oil and season lightly with salt and pepper. Grill cut side down over high heat until lightly charred on the bottom, 1 to 2 minutes. Turn the romaine and grill until it just starts to wilt, 1 to 2 minutes longer. Transfer the romaine to a plate or bowl and cover loosely with plastic wrap to steam. Let cool slightly, then cut the hearts into bite-size pieces. Add the romaine to the dressing in the large bowl and toss well.
- Oil the grill grate. Brush the swordfish steaks with canola oil and season with salt and pepper. Rub each steak all over with 1 1/2 teaspoons of the onion soup mix. Grill the swordfish over moderately high heat, turning once, until the fish is lightly charred on the outside and just cooked through, 4 to 6 minutes. Transfer the grilled romaine salad and swordfish to plates. Garnish with chopped cilantro and mint and serve.
Although they look dainty, Provençal rosés can have quite a bit of flavor and terrific acidity, which is great with meaty fish dishes like this one.