Name: Swordfish with Seaweed Salsa Verde
Yield: Makes 8 servings
Ingredients: 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; Ingredient info: Dried hijiki is available at natural foods stores, many supermarkets, and online sources.

Swordfish with Seaweed Salsa VerdeCedric Angeles

Chef Kenney says that combining the herbs for the salsa verde with seaweed really gives this dish "that fresh-from- the-sea flavor." In Oahu, he uses just harvested limu, but hijiki, which is widely available, works well, too.

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