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.
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.