Swordfish with Seaweed Salsa Verde |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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 |
Directions:
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.)
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.
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.
4. DO AHEAD: Salsa verde can be made 2 days ahead. Cover and chill.
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