Swordfish carpaccio is a tasty and refined dish, perfect to serve as a gourmet appetizer on festive occasions or an evening with special guests, or to enjoy as a light main course paired with warm bread croutons and a portion of grilled vegetables.
Slice the swordfish into very thin, almost transparent slices using a sharp knife.
Arrange the swordfish slices on a serving plate, avoiding overlapping them.
Squeeze the lemons and pour the juice evenly over the swordfish.
Drizzle a little extra virgin olive oil over the fish.
Season with a pinch of salt and black pepper to taste.
Sprinkle the fresh chopped parsley over the carpaccio for decoration and flavor.
Let it marinate in the refrigerator for about 10 minutes before serving.
Sharp knife
Citrus juicer
Italia, Toscana
| Energy (kcal) | 100.97 |
| Carbohydrates (g) | 0.86 |
| of which Sugars (g) | 0.86 |
| Fat (g) | 7.04 |
| of which Saturates (g) | 1.19 |
| Protein (g) | 5.98 |
| Fiber (g) | 0.49 |
| Sale (g) | 0.03 |
