Swordfish with Seaweed Salsa Verde

Name: Swordfish with Seaweed Salsa Verde
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.