📝 About This Recipe
A sophisticated coastal Italian delicacy, this Swordfish Carpaccio celebrates the pristine freshness of the sea with translucent ribbons of premium fish. Unlike its beef counterpart, swordfish offers a firm yet buttery texture that serves as the perfect canvas for bright Sicilian citrus and briny Mediterranean aromatics. This dish is an elegant, no-cook masterpiece that highlights the delicate balance between acidity, salt, and high-quality olive oil.
🥗 Ingredients
The Fish
- 12 ounces Sashimi-grade Swordfish loin (very fresh, skin and bloodline removed)
Citrus Vinaigrette
- 4 tablespoons Extra virgin olive oil (cold-pressed, high quality)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Orange juice (freshly squeezed)
- 1 small Shallot (minced very finely)
- 1/2 teaspoon Honey (to balance acidity)
Garnish & Aromatics
- 2 tablespoons Non-pareil capers (drained and patted dry)
- 1 teaspoon Pink peppercorns (lightly crushed)
- 2 sprigs Fresh dill (fronds picked)
- 2 pieces Radishes (shaved paper-thin in ice water)
- 1/2 cup Micro-arugula (for a peppery bite)
- 1 pinch Maldon sea salt (for finishing)
👨🍳 Instructions
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1
Wrap the swordfish loin tightly in plastic wrap and place it in the freezer for 30-45 minutes. This 'flash-chill' firms the proteins without freezing the meat, making it much easier to achieve paper-thin slices.
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2
While the fish chills, prepare the vinaigrette by whisking together the extra virgin olive oil, lemon juice, orange juice, minced shallots, and honey in a small glass bowl until emulsified.
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3
Prepare the garnishes: shave the radishes using a mandoline and submerge them in a bowl of ice water to make them extra crisp and curled.
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4
Remove the swordfish from the freezer. Using a very sharp slicing knife (sujihiki or a long chef's knife), cut the fish against the grain into slices approximately 1/8th of an inch thick.
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5
Place two sheets of plastic wrap on your work surface. Lay 3-4 slices of fish between the sheets, leaving space between them.
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6
Using the flat side of a meat mallet or the bottom of a heavy small saucepan, gently tap the fish from the center outward until the slices are nearly translucent.
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7
Repeat this process for all slices, keeping the flattened fish on a chilled plate in the refrigerator if you are not serving immediately.
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8
To assemble, arrange the swordfish slices on four chilled plates in a slightly overlapping circular pattern, covering the base of the plate.
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9
Stir the vinaigrette once more and use a spoon to lightly drizzle it over the fish, ensuring every piece is touched by the dressing to 'cook' slightly in the acid.
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10
Scatter the drained capers and crushed pink peppercorns evenly over the plates.
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11
Drain the radish slices, pat them dry, and tuck them among the fish slices along with the micro-arugula for height and texture.
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12
Finish each plate with a few fronds of fresh dill and a generous sprinkle of Maldon sea salt flakes.
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13
Serve immediately while the fish is still cold, as the citrus will begin to change the texture of the fish the longer it sits.
💡 Chef's Tips
Always source 'Sashimi-grade' or 'Center-cut' swordfish to ensure it is safe for raw consumption and free of tough connective tissue. If the fish feels too soft to slice, return it to the freezer for another 10 minutes; a cold fish is a clean-cutting fish. Avoid using a serrated knife, as it will tear the delicate fibers of the swordfish rather than slicing them smoothly. Don't over-dress the dish; the fish should be the star, and too much acid will turn the meat white and mushy, like a ceviche. Use a chilled plate to keep the temperature of the fish stable from the kitchen to the table.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine such as a Sicilian Etna Bianco or a Vermentino. Serve with warm, crusty sourdough bread or thin crostini rubbed with a clove of raw garlic. Accompany with a side of Castelvetrano olives for an extra briny, buttery contrast. A chilled glass of dry Rosé also complements the floral notes of the pink peppercorns beautifully.