3
Aug
Summer Recipe – Swordfish Carpaccio Recipe
Ingredients (4 serves)
- 400 gr swordfish carpaccioSwordfish
- 3 slices of sandwich bread
- 1 tablespoon of salted capers
- 1 lemon
- 10 pitted green olives
- Extra virgin olive oil to taste
- Fennel
- Parsley
- Mint
- 1 tablespoon of black peppercorns
Directions
After buying the swordfish already sliced at the fish shop, place it in the refrigerator and marinate it for a couple of hours in a sealed container with the peppercorns, three tablespoons of oil, lemon juice, 2 sprigs of fennel, mint and parsley.
Cut the slices of sandwich bread into cubes and heat them in a pan for a couple of minutes with a drizzle of oil. Then, putthem into a small bowl to serve with your swordfish.
Take the carpaccio from the refrigerator, place it on our aluminum plate, add the previously rinsed capers and the cut pitted olives. Serve at room temperature.
