Metric:
500gr Swordfish Steak
( or 16 2mm-thick slices - about 30gr each )
250gr Milk
50gr Extra Virgin Olive Oil
10gr Green Peppercorns
5gr Himalayan Pink Salt
5gr Pink Pepper Beans
Swordfish Carpaccio with Green and Red Peppercorn Recipe
Recipes > Italian Recipes > Italian Starters Recipes
TRADITIONAL ITALIAN RECIPE: When I'm in Italy I always like swordfish carpaccio as antipasto, but unfortunately fresh swordfish is not available everywhere.
I have once decided to try making it with frozen swordfish, and it was certainly good enough to make it again! I never use frozen fish, since it makes the fish dry, but for this preparation it is OK. But I still discourage people on using frozen swordfish for this dish.
As with many antipasti, you just need good fresh ingredients for a wonderful antipasto.
I’m all for starters with minimal to no cooking. This swordfish carpaccio was the perfect way to begin an epic seafood feast.
The fish itself is slightly sweet in flavour. As the fish is served raw it’s best to get the filet as fresh as you can from your fish monger.
Skill Level:  |
Time: 5 Hours |
Price:  |
Serves: 6 People |
Ingredients:
| Conversions |
Directions:
01 - Cut the Swordfish Steak into 16 slices ( 2mm / 0.07in thick ) weighting about 30gr / 1oz each.
02 - Remove the skin and place the slices in a baking dish.
03 - In a bowl, mix Milk, Oil, Green Peppercorns, Pink Pepper and Himalayan Pink Salt. Whisk well to mix all ingredients.
04 - Pour the sauce into the pan where you have placed the slices of swordfish and cover with plastic wrap.
05 - Place the pan into the refrigerator for at least 4 hours.
06 - Remove the Swordfish Carpaccio from the refrigerator and, using a spatula, lift them one by one, draining off most of the sauce, and place them in a baking dish.
07 - Bake at 180C / 350F for no more than 5 minutes to allow the fish to release the sauce absorbed.
08 - Decorate with Green and Pink Pepper before serving.
Notes:
- To cut the Swordfish Steak keep it in the freezer for an hour before slicing, or buy it already cut from a trusted fishmonger.
- Keep the Swordfish Carpaccio tightly covered in the refrigerator for no more than 24 hours.
- You can also cut thicker slices up to 1cm / 0.4in, and bake them for 10 minutes instead of 5.
- Feel free to use the sauce for other fish like Plaice Fillets, Perch, Salmon or Tuna.
- If you enjoy Raw Carpaccio then skip the oven, drain the slices and serve it like it is.
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| Written by: Uncut Recipes | Disclaimer |
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