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.
Instructions
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.
Recipe by Weekend Table at https://weekendtable.com/2013/07/28/swordfish-with-seaweed-salsa-verde/