Marinated swordfish carpaccio
Ingredients to choose
FOR 4 SERVING PORTIONS
  • Mixed pepper in grain
    TO TASTE
  • Salt
    TO TASTE
  • Thinly sliced swordfish
    400 g
  • lime juice
    2 limes
  • Black olive sauce
    1 tbsp
  • Sweet yellow peeled tomatoes
    200 g
  • Parsley
    TO TASTE
  • Extra virgin olive oil
    TO TASTE
How to prepare it
15 minutes
1. Place the swordfish in a large pan to marinate with lime juice, pepper and coarse salt, leave it in the fridge overnight.
2. Drain the fish from the marinade, and then place it on a serving dish.
3. Create mini quenelles with the olive sauce and place them on the fish.
4. Garnish with the yellow tomatoes cut in half, and chopped parsley.
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