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 teaspoons 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
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