Swordfish Carpaccio Recipe

Directions

1. 1

   Prepare the Swordfish

   Place the swordfish fillet in the freezer for about 30 minutes to firm it up, making it easier to slice thinly. After 30 minutes, remove it from the freezer and slice the swordfish into very thin slices using a sharp knife.

2. 2

   Arrange the Carpaccio

   On a large serving plate, arrange the thin slices of swordfish, slightly overlapping them. Ensure the slices are evenly distributed across the plate.

3. 3

   Make the Dressing

   In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, sea salt, and freshly ground black pepper to create a simple dressing.

4. 4

   Add Toppings

   Sprinkle the capers and chopped fresh parsley evenly over the arranged swordfish slices. Drizzle the dressing over the top, ensuring that all slices are coated.

5. 5

   Serve with Arugula

   Place the arugula in a bowl and lightly toss it with a drizzle of olive oil and a pinch of salt. Serve the arugula alongside the swordfish carpaccio on the plate.

6. 6

   Final Touch

   Garnish with lemon wedges on the side of the plate for an added zesty flavor. Serve immediately and enjoy your swordfish carpaccio!