Swordfish with Seaweed Salsa Verde
Swordfish with Seaweed Salsa Verde is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Place hijiki in a small bowl, add boiling water to cover, and let sit 10 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace hijiki in a small bowl, add boiling water to cover, and let sit 10 minutes.
Drain. (You should have about 1/2 cup.).
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.
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.
DO AHEAD: Salsa verde can be made 2 days ahead.
Cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.