Swordfish with Seaweed Salsa Verde
A sophisticated dish featuring grilled swordfish steaks topped with a unique salsa verde made with hijiki seaweed, fresh herbs, and Mediterranean ingredients. The umami-rich sauce combines Japanese and Italian influences for a memorable seafood experience.
Ingredients
- •3 tablespoons dried hijiki (seaweed)
- •1 small shallot
- •1 fillet anchovy
- •½ cup fresh flat-leaf parsley
- •⅓ cup extra-virgin olive oil
- •2 tablespoons capers
- •1½ teaspoon lemon zest
- •½ teaspoon crushed red pepper flakes
- •to taste kosher salt and pepper
- •8 steaks swordfish steaks
- •2 tablespoons vegetable oil
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Cooking Instructions
- 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.)
10 min
- 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.
5 min
- 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.
12 min
- 4.
DO AHEAD: Salsa verde can be made 2 days ahead. Cover and chill.
