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Swordfish with Seaweed Salsa Verde

Name: Swordfish with Seaweed Salsa Verde
Ingredients: 3 tablespoons dried hijiki (seaweed); 1 small shallot, finely chopped; 1 anchovy packed in oil, drained, finely chopped; 1/2 cup chopped fresh flat-leaf parsley; 1/3 cup extra-virgin olive oil; 2 tablespoons drained capers, chopped; 1 1/2 teaspoon finely grated lemon zest; 1/2 teaspoon crushed red pepper flakes; Kosher salt, freshly ground pepper; 8 6-ounce swordfish steaks; 2 tablespoons vegetable oil; Ingredient info: Dried hijiki is available at natural foods stores, many supermarkets, and online sources.

A small grocery run gets this on the table.

Ingredients

Steps

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directions

1.
Place hijiki in a small bowl, add boiling water to cover, and let sit 10 minutes. Drain. (You should have about 1/2 cup.)
2.
Combine hijiki, shallot, anchovy, parsley, olive oil, capers, lemon zest, and red pepper flakes in a medium bowl; season with salt and pepper. Set salsa verde aside.
3.
Prepare a grill for medium heat. Rub fish all over with vegetable oil; season with salt and pepper. Grill, turning occasionally, until firm to the touch and opaque throughout, 8-12 minutes. Serve fish with salsa verde.
4.
DO AHEAD: Salsa verde can be made 2 days ahead. Cover and chill.

Recipes sourced from Epicurious.com.

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Directions