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Chef Kenney says that combining the herbs for the salsa verde with seaweed really gives this dish "that fresh-from- the-sea flavor." In Oahu, he uses just harvested limu, but hijiki, which is widely available, works well, too.

• 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.

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