Swordfish With Seaweed Salsa Verde

• 3 tablespoons dried hijiki (seaweed)
• 1 small shallot, finely chopped
• 1 anchovy packed in oil, drained, finely chopped
• 1/2 cup chopped fresh flat-leaf parsley
• 1/3 cup extra-virgin olive oil
• 2 tablespoons drained capers, chopped
• 1 1/2 teaspoon finely grated lemon zest
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt, freshly ground pepper
• 8 6-ounce swordfish steaks
• 2 tablespoons vegetable oil

1. Place hijiki in a small bowl, add boiling water to cover, and let sit 10 minutes. Drain. (You should have about 1/2 cup.)
2. Combine hijiki, shallot, anchovy, parsley, olive oil, capers, lemon zest, and red pepper flakes in a medium bowl; season with salt and pepper. Set salsa verde aside.
3. Prepare a grill for medium heat. Rub fish all over with vegetable oil; season with salt and pepper. Grill, turning occasionally, until firm to the touch and opaque throughout, 8-12 minutes. Serve fish with salsa verde.
4. DO AHEAD:

hijiki, shallot, anchovy, parsley, extravirgin olive oil, capers, lemon zest, red pepper, kosher salt, swordfish steaks, vegetable oil

Taken from www.epicurious.com/recipes/food/views/swordfish-with-seaweed-salsa-verde-51175090 (may not work)