Swordfish with Seaweed Salsa Verde

Ingredients for Swordfish with Seaweed Salsa Verde

• 45ml 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 teaspoons finely grated lemon zest

• 1/2 teaspoons crushed red pepper flakes

• Kosher salt, freshly ground pepper

• 230g swordfish steaks

• 2 tablespoons vegetable oil

• Ingredient info: Dried hijiki is available at natural foods stores, many supermarkets, and online sources.

Place hijiki in a small bowl, add boiling water to cover, and let sit 10 minutes. Drain. (You should have about 1/2 cup.)

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.

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.

DO AHEAD: Salsa verde can be made 2 days ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.