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Swordfish with Seaweed Salsa Verde

Serve grilled fish with a salsa verde of seaweed to give the dish “that fresh-from-the-sea flavour".

Swordfish with Seaweed Salsa Verde

Serves 8

Chef Ed Kenney of restaurant Town in Waikiki says combining herbs for the salsa verde with seaweed gives this dish “that fresh-from-the-sea flavour”. In Oahu, he uses just-harvested limu, but hijiki works well too. Salsa verde can be made two days ahead. Cover and chill.

 

3 tbsp dried hijiki (seaweed)*

1 small shallot, finely chopped

1 anchovy packed in oil, 

drained, finely chopped

½ cup fresh flat-leaf parsley, chopped

⅓ cup extra virgin olive oil

2 tbsp capers, drained, chopped

1½ tsp lemon zest, finely grated

½ tsp red pepper flakes, crushed

8 swordfish steaks (170g each)

2 tbsp vegetable oil

 

To make salsa verde, place hijiki in a small bowl. Cover with boiling water and sit for 10 minutes. Drain.

Combine hijiki, shallot, anchovy, parsley, olive oil, capers, lemon zest and red pepper flakes in a bowl. Season with salt and freshly ground black pepper.

Set aside.

Heat a grill to medium. Rub fish with vegetable oil. Season. Grill, turning occasionally, until firm to the touch, 8-10 minutes.

Serve grilled swordfish with salsa verde.

* Available at natural food stores, many supermarkets and online sources.

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