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 teaspoons 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

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