Grilled Swordfish on Swiss Chard

Rinse the chard, remove the stems from the leaves and rinse both. Blanch the stems in a pot of boiling salted water until tender. Drain, rinse with cold water and drain. Cut the stems and the leaves into bite-size pieces. In a small saucepan heat 1 teaspoon oil and saute 100 grams  (approximately 3 1/2 ounces) of the red leaves, add the stems and sauté briefly. Add the beet juice, bring to a boil, cook until tender and then mash. Season with salt.

Peel the onions, halve lengthwise and thinly slice. Rinse the swordfish steak, pat dry, sprinkle with 1 teaspoon lemon juice, leave for 3 minutes, then pat dry. Heat the remaining oil in a grill pan and saute the steaks, turning them once until cooked through, 5 minutes. Meanwhile, heat the butter in another skillet and sauté the onions until soft and translucent. Add the chard stems and cook briefly. Add the remaining lemon juice and the chard leaves. Season with salt, pepper and nutmeg. Crush the coriander seeds in a mortar. Salt and pepper the steaks.