Raw Sworfish thinly sliced and seasoned with citrus, Olive Oil, salt, black pepper and mint
Serves 6 to 8 Fish carpaccio is very common in regions where fresh fish is available. It is often cured with an acid, usually lemon juice, and marinated with extra-virgin olive oil and herbs.

Ingredients

1 1/2 lb swordfish Sea salt, as needed Freshly ground black pepper, as needed 2 lemons, halved 1 orange,…

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CIA FOODIES


Swordfish Carpaccio

Serves 6 to 8 Fish carpaccio is very common in regions where fresh fish is available. It is often cured with an acid, usually lemon juice, and marinated with extra-virgin olive oil and herbs.

Ingredients

  • 1 1/2 lb swordfish
  • Sea salt, as needed
  • Freshly ground black pepper, as needed
  • 2 lemons, halved
  • 1 orange, halved
  • 1/4 cup extra-virgin olive oil
  • 6 green olives
  • 3 tablespoons salt-cured capers, rinsed and drained
  • Mint leaves, as needed

Directions

  1. Use a sharp knife with a long thin blade to cut the swordfish into very thin slices. (To make them very thin, you may also put the slices between 2 sheets of plastic wrap and pound them very lightly.)
  2. Arrange the sliced swordfish on cold plates or a platter. Season with salt and pepper, and then squeeze the lemon and orange juices over the fish (use a small strainer to catch any seeds as you squeeze). Pour the olive oil over the swordfish. Let the swordfish rest for 4 or 5 minutes. As it sits, the fish will begin to turn opaque and get a bit firmer. The longer you let the fish sit, the sharper the flavor and the firmer the fish.
  3. Sprinkle the olives, capers, and mint over the top. Serve at once.

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