Swordfish With Seaweed Salsa Verde
This swordfish recipe features a vibrant and delicious salsa verde that perfectly complements the grilled fish. With flavorful ingredients like capers, lemon zest, and red pepper flakes, this dish is sure to impress your taste buds! The salsa verde can be made ahead of time for easy meal prep.
— Constant Cookbook
Ingredients
- 3 dried hijiki (seaweed)
- 1 small shallot, finely chopped
- 1 anchovy packed in oil, drained, finely chopped
- 1/2 chopped fresh flat-leaf parsley
- 1/3 extra-virgin olive oil
- 2 drained capers, chopped
- 1 1/2 finely grated lemon zest
- 1/2 crushed red pepper flakes
- Kosher salt, freshly ground pepper
- 8 6-ounce swordfish steaks
- 2 vegetable oil
Instructions
- 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 through- out, 8â12 minutes. Serve fish with salsa verde.
- DO AHEAD: Salsa verde can be made 2 days ahead. Cover and chill.
Yield
8 servings
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