Carpaccio from Swordfish
Treat yourself to this excellent fish and prepare a delicious appetizer from its meat.
Details
- Preparation Time: 45 minutes
- Cooking Time: 0 minutes
- Difficulty: 2
- Spiciness: 0
- Number of Servings: 4
Ingredients
-
400 g Fish, swordfish
-
2 piece Lemon, fresh, without shell
-
3 spoons Oil, olive
-
4 teaspoon Vinegar, balsamic
-
2 pinch Spices, pepper, black
-
2 pinch Salt, table
-
8 pieces Endive salad, fresh
-
8 pieces Mint
Steps
-
Thoroughly wash the swordfish fillets and slice them into pieces that should be about 2 mm thick. Cut the lemon in half and squeeze the juice from both halves. Place the swordfish slices on a large plate and pour the lemon juice over them, seasoning with pepper and salt to taste. Then cover the plate and place it in the refrigerator for half an hour.
-
Thoroughly wash the second lemon, dry it, and slice it thinly, reserving the slices for decoration. Wash and dry the mint leaves. Take the plate with the swordfish slices out of the refrigerator and dry the marinated slices with paper towels. Wash and dry the lettuce leaves, which we arrange on the plates and top with the marinated swordfish slices. Decorate the plates with lemon slices and mint leaves, drizzle the swordfish slices with a little olive oil. Finally, add balsamic vinegar and serve the prepared dish to guests.
Nutrition Information (Per 100g)
- Calories: 60.44 kcal
- Fat: 2.95 g
- Saturated Fat: 0.38 g
- Carbohydrates: 2.79 g
- Sugars: 0.16 g
- Protein: 4.86 g
- Fiber: 2.24 g
Advice
If we appropriately increase the amount of ingredients, this appetizer can be turned into a standalone dish that pairs excellently with cold rice and tomato salad. It is good to place the plate on the lower shelf of the refrigerator where the temperature is not so low. It is best to use organic lemon, whose peel is not treated with pesticides. If organic lemons are not available, immerse the lemon in boiling water for a few minutes and wipe it thoroughly to remove the wax, which contains toxins.