📝 About This Recipe
Transport your senses to the shores of Messina with this elegant Carpaccio di Pesce Spada, a masterpiece of Mediterranean simplicity. This dish celebrates the pristine, buttery texture of ultra-fresh swordfish, elevated by the bright acidity of Sicilian citrus and the briny pop of salt-cured capers. It is a sophisticated, refreshing crudo that balances delicate sea flavors with a vibrant herb-infused dressing, making it the ultimate summer appetizer.
🥗 Ingredients
The Fish
- 14 ounces Sashimi-grade Swordfish loin (freshly caught, bloodline removed, and chilled)
Citrus Vinaigrette
- 4 tablespoons Extra virgin olive oil (high-quality cold-pressed Sicilian oil preferred)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Orange juice (freshly squeezed for a hint of sweetness)
- 1/2 teaspoon Sea salt (fine grain)
- 1/4 teaspoon White pepper (freshly ground)
The Aromatics & Garnish
- 2 tablespoons Nonpareil capers (rinsed and patted dry)
- 1 teaspoon Pink peppercorns (lightly crushed)
- 2 sprigs Fresh dill (finely plucked fronds)
- 1 tablespoon Fresh flat-leaf parsley (finely chopped)
- 1 cup Wild arugula (for a peppery bed)
- 2 pieces Radishes (shaved paper-thin in ice water)
- 1 pinch Maldon sea salt (for finishing)
- 1 teaspoon Lemon zest (finely grated)
👨🍳 Instructions
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1
Place the swordfish loin in the freezer for 15-20 minutes. This does not freeze the fish but firms the proteins, allowing you to achieve those signature translucent, paper-thin slices.
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2
While the fish chills, prepare the vinaigrette by whisking the extra virgin olive oil, lemon juice, orange juice, fine sea salt, and white pepper in a small glass bowl until emulsified.
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3
In a separate small bowl, toss the rinsed capers with a teaspoon of the dressing to infuse them with flavor.
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4
Remove the swordfish from the freezer. Using a very sharp slicing knife (Suhibiki or a long carving knife), cut the fish against the grain into slices roughly 1/8th of an inch thick.
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5
If you desire thinner slices, place individual pieces of fish between two sheets of parchment paper and gently flatten them with the smooth side of a meat mallet or the bottom of a heavy pan.
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6
Lightly brush the base of four chilled serving plates with a small amount of the citrus vinaigrette to ensure the fish is seasoned from both sides.
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7
Arrange a small handful of wild arugula in the center of each plate to provide a bit of height.
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8
Lay the swordfish slices over the arugula in a circular, overlapping pattern (the 'carpaccio' style), covering the majority of the plate.
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9
Drizzle the remaining vinaigrette evenly over the fish slices using a spoon.
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10
Scatter the capers, crushed pink peppercorns, and shaved radishes over the top of the fish.
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11
Garnish with the fresh dill fronds, chopped parsley, and a delicate dusting of lemon zest.
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12
Finish with a final sprinkle of Maldon flaky salt and serve immediately while the fish is still perfectly chilled.
💡 Chef's Tips
Always source 'Sashimi-grade' or 'Center-cut' swordfish to ensure it is safe for raw consumption and free of connective tissue. Avoid over-marinating; the acid in the citrus will 'cook' the fish (turning it into ceviche) if left to sit for more than 5-10 minutes before serving. Use a chilled plate to keep the temperature of the fish stable and the texture firm. If swordfish is unavailable, this recipe works beautifully with fresh Kingfish, Hamachi, or even Scallops. Ensure your knife is razor-sharp; a dull blade will tear the delicate fibers of the fish rather than slicing cleanly.
🍽️ Serving Suggestions
Pair with a crisp, high-acid white wine such as a Sicilian Etna Bianco or a dry Vermentino. Serve alongside warm, crusty ciabatta bread or sourdough crisps to provide a textural contrast. Accompany with a side of Castelvetrano olives for an authentic Italian aperitivo experience. For a luxury touch, add a few drops of white truffle oil or a teaspoon of Osetra caviar on top. Follow this dish with a light pasta like Linguine al Limone to maintain the citrus theme.