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Cooking + Entertaining

Swordfish carpaccio: the recipe for a refined fish appetizer

Swordfish carpaccio: the recipe for a refined fish appetizer


Extra virgin olive oil

He swordfish carpaccio it is a tasty and refined dish, perfect to bring to the table as gourmet antipastoon the occasion of a to eat lunch a party or an evening with special guests, or to enjoy as a light main course in combination with hot croutons and a portion of grilled vegetables.

To bring it to the table, simply cut the swordfish steak into thin slices and then collect them in a container with aemulsion made with extra virgin olive oil, lemon juice and milk, all flavored with pink pepper and chopped aromatic herbs. Once transferred to the refrigerator and allowed to sit for 7 oreall you have to do is drain the fish, arrange it on a serving platter, and serve it with a drizzle of raw oil and a mixed salad.

An easy recipe to make which therefore does not involve any particular difficulties, but only the respect of the waiting times to allow the meat to flavor itself better with the liquid. Marinade.

For an irreproachable success, we suggest that you compact the fish in freezer for a few hours before proceeding with the preparation: in this way, it will be much easier to slice it and the aesthetic result will benefit. It is cut by hand, with a very sharp knife, but if you have a slicer at home you will get a more precise result.

If you like raw fish, you can also try one tartar of swordfish. The main difference with the carpaccio lies above all in the type of cut: the latter, according to our indications, is thinly sliced, the tartare, on the other hand, is rigorously beaten with a knife, until obtaining many cubes not exceeding 1 cm .

Find out how to prepare swordfish carpaccio by following the step-by-step procedure and tips. If you liked this recipe, try other variations on the theme:

How to prepare swordfish carpaccio

First, put the swordfish steak in the freezer for 4 hours (this way it will compact and be easier to slice); then take it out of the freezer and remove the skin 1.

With a sharp knife, cut several thin slices about 3-4 mm thick 2.

Arrange the slices of swordfish in a glass container 3.

Pour the milk 4.

Drizzle with 3 tablespoons extra virgin olive oil 5.

Season with salt and flavor with pink pepper 6.

Squeeze the lemon juice, strain it and pour it over the fish 7.

Add finely chopped parsley and basil 8.

Mix gently with a spoon 9.

Cover with a sheet of cling film ten and transfer to the refrigerator for 7 hours.

After the standing time, drain the fish from the marinade liquid 11 and arrange it on a serving platter.

Season the carpaccio with the remaining oil, serve with a mixed salad 12 and serve.


When buying, be sure to choose a slice of swordfish that has been cooled beforehand: rapid cooling is a preservation technique that allows the temperature of food to be lowered in a very short time, thus preventing the proliferation of bacteria. If you cannot find it, to avoid incurring possible risks, you must keep it freezer for at least 4 daysat a temperature of -18°C, as indicated by the guidelines of the Ministry of Health.

If you wish, you can replace the swordfish with other species of fish and try your hand at carpaccio of tuna, sea bream, salmon or octopus. Or you can play with aromas and flavors, and vary the type of marinade used by combining some bay leaves, juniper berries, grated ginger, Orange juice and lime zest.

Alternatively, you can get smoked swordfish then season it as you wish: for an ultra-fast dish, ready in less than 5 minutes.

Cooked fish lovers can follow our recipe and then transfer the carpaccio in the oven at 180°C for up to 5 minutes or, more simply, they can grill the whole steak on the grill.

storage room

We suggest you consume the swordfish carpaccio at this time. Alternatively, it can be stored in the refrigerator, in an airtight container, for One day massive.

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