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Bon Appétit

Swordfish with Seaweed Salsa Verde

By Ed Kenny

5.0

(1)

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Swordfish with Seaweed Salsa VerdeCedric Angeles

Chef Kenney says that combining the herbs for the salsa verde with seaweed really gives this dish "that fresh-from- the-sea flavor." In Oahu, he uses just harvested limu, but hijiki, which is widely available, works well, too.

Recipe information

  • Yield

    Makes 8 servings

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.

Preparation

  1. Step 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.)

    Step 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.

    Step 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.

    Step 4

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

TagsHawaiianAmericanSwordfishFishSeafoodSeaweedAnchovyMainDinnerNut FreeGluten FreeDairy FreeEasyQuickWeeknight Meals30 Minutes or LessGrillingBon Appétit
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