Swordfish with Seaweed Salsa Verde

INGREDIENTS

• 3 dried hijiki (seaweed)
• 1 small shallot, finely chopped
• 1 anchovy packed in oil, drained, finely chopped
• 1/2 chopped fresh flat-leaf parsley
• 1/3 extra-virgin olive oil
• 2 drained capers, chopped
• 1 1/2 finely grated lemon zest
• 1/2 crushed red pepper flakes
• Kosher salt, freshly ground pepper
• 8 6-ounce swordfish steaks
• 2 vegetable oil