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Swordfish with Seaweed Salsa Verde

['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.']

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.

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