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.

Preparation Place hijiki in a small bowl, add boiling water to cover, and let sit 10 minutes. 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. 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. Serve fish with salsa verde. DO AHEAD: Salsa verde can be made 2 days ahead. Cover and chill.