I am always looking for a new and unique way to prepare grilled fish. This recipe for Swordfish with Seaweed Salsa Verde by Chef Ed Kenney, featured in the July edition of Bon Appetit, caught my eye because it a completely different preparation — one that I had never tasted at home or in a restaurant.
You simply grill the fish like you always do with a little vegetable oil, salt and pepper. I added a little lemon juice to that mix as well. I would do so particularly if you live on the east coast like me where the swordfish is never quite as a fresh as it is in California or Hawaii (where Kenney lives).
The salsa is a mixture of seaweed, shallots, anchovies, parsley, olive oil, capers and lemon zest. A.k.a. salt lick salsa verde. It is quite perfect for a summer grill night with a crisp white wine or a dry rose.
My kids have a recent obsession with seaweed, facilitated in large part by their father. I have not been dissuading them from it. The bad part about seaweed is that it is high in sodium, which is probably the reason why my kids like it in the first place. The good part about seaweed is that it is very high in both Vitamin A and C. So it’s certainly a better snack than potato chips. And it’s gluten-free. The great thing about it is that when you top a piece of swordfish with it, my kids eat like little adult foodies.
I served this swordfish over grilled romaine along with some grilled asparagus and a tomato and mozzarella salad. We — our family of four — ate it (recipe halved) outside on a hot summer sunday night a couple of weeks ago, but I would most certainly serve it front and center for a dinner party filled with adults. If I were making it tonight, I’d add some fresh corn to the mix.
- 3 tbsp dried seaweed
- 1 small shallot, finely chopped
- 1 anchovy packed in oil, drained and finely chopped
- ½ cup flat leaf parsley, chopped
- ½ cup extra-virgin olive oil
- 2 tbsp drained capers, chopped
- 1½ tsp finely grated lemon zest
- ½ tsp crush red pepper flakes
- 8 6 oz swordfish steaks
- 2 tbsp vegetable oil
- 1 tbsp fresh squeezed lemon juice.
- Place dried seaweed in a small bowl, add boiling water to cover and let sit 10 minutes. Drain
- Combine the seaweed, shallot, anchovy, parsley, olive oil, capers, lemon zest, and red pepper flakes in a medium bowl; season with salt and pepper. Set aside.
- Prepare grill to medium heat. Rub fish with vegetable oil and lemon juice. Season with salt and pepper. Grill for 8-12 minutes, turning occasionally, until firm to the touch and opaque throughout.