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
- 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.)
- 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.
- Sprinkle the olives, capers, and mint over the top. Serve at once.
