Grilled Swordfish Salad with Fennel

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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