Grilled Swordfish with Carrot and Walnut Salsa

Ingredient:

• Marinated Swordfish
• 1 (5- x 6-inch) kombu sheet
• 1 cup olive oil, plus more for brushing and drizzling
• 1/3 cup sake
• 2 teaspoons grated lemon zest
• 4 (10-ounce) skin-on swordfish steaks (1 to 1 1/2 inches thick)
• 1 teaspoon kosher salt
• Carrot-and-Walnut Salsa
• 4 teaspoons coriander seeds
• 3 makrut lime leaves
• 2 medium garlic cloves, finely chopped
• 1 1/2 teaspoons kosher salt
• 2 cups chopped fresh cilantro, plus whole cilantro leaves, for serving
• 1 cup unsalted toasted walnuts, finely chopped
• 2/3 cup finely chopped carrots
• 1 teaspoon grated lime zest plus 1 1/2 tablespoons fresh lime juice
• 1/4 cup olive oil
• 2 teaspoons jarred chopped Calabrian chiles
• 1 teaspoon fish sauce
• Lime wedges, for serving