Photo: Gregor Moser
Swordfish with Seaweed Salsa Verde
11 ingredients
8 servings
openrecipes
Combining herbs for the salsa verde with seaweed really gives this dish that fresh-from-the-sea flavor. It's amazing spooned over this swordfish.
Estimated Nutrition (whole recipe, rough)
365
Calories
31g
Protein
24g
Fat
9g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seaweed | not in our table | 0 |
| Swordfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes