Swordfish with Seaweed Salsa Verde

Name: Swordfish with Seaweed Salsa Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 anchovy packed in oil, drained, finely chopped; 2 Tbsps drained capers, chopped; 118 milliliters chopped fresh flat-leaf parsley; 8 servings Kosher salt, freshly ground pepper; 2 teaspoons finely grated lemon zest; 79 milliliters extra-virgin olive oil; 1 teaspoons crushed red pepper flakes; 1 small shallot, finely chopped; 1 kilograms swordfish steaks; 2 Tbsps vegetable oil; 3 Tbsps dried hijiki (seaweed)

Swordfish with Seaweed Salsa Verde is a gluten free, dairy free, whole 30, and pescatarian main course. This recipe serves 8. One serving contains 360 calories, 34g of protein, and 24g of fat. Head to the store and pick up olive oil, kosher salt, flat-leaf parsley, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. This recipe is typical of Mexican cuisine.

Instructions

Place hijiki in a small bowl, add boiling water to cover, and let sit 10 minutes.

Ingredients you will need

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Salsa Verde

Lemon Zest

Olive Oil

Anchovies

Parsley

Shallot

Capers

Equipment you will use

Bowl

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.

Ingredients you will need

Salt And Pepper

Vegetable Oil

Fish

Dry Seasoning Rub

Equipment you will use

Grill

Serve fish with salsa verde.

Ingredients you will need

Salsa Verde

Fish

DO AHEAD: Salsa verde can be made 2 days ahead. Cover and chill.

Ingredients you will need

Salsa Verde

Equipment

Bowl

Grill

Ingredients

Servings:

anchovy packed in oil, drained, finely chopped 2Tbsps

drained capers, chopped 118milliliters

chopped fresh flat-leaf parsley 8servings

Kosher salt, freshly ground pepper 2teaspoons

finely grated lemon zest 79milliliters

extra-virgin olive oil 1teaspoons

crushed red pepper flakes 1small

shallot, finely chopped 1kilograms

swordfish steaks 2Tbsps

vegetable oil 3Tbsps

dried hijiki (seaweed)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Santa Margherita Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 26 dollars per bottle.