Swordfish with Seaweed Salsa Verde
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 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.
Instructions
  1. Place dried seaweed in a small bowl, add boiling water to cover and let sit 10 minutes. Drain
  2. 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.
  3. 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/