Easy Swordfish Carpaccio
Ingredients
- Ingredients
- 150 grams Pinto Bean (dried)
- 1 pomegranate
- 1 garlic clove
- olive oil
- 1 Tbsp freshly chopped thyme
- Sea salt
- freshly ground peppers
- 400 grams Swordfish (center cut, very fresh)
- 4 Tbsps lemon juice
- 1 tsp honey
- for garnishing
- freshly chopped parsley
- 1 handful Arugula
- Red pepper flakes
Preparation steps
Soak beans in water overnight. Next day, drain and combine with water. Bring to a boil, reduce heat and simmer for about 1 hour.
Halve pomegranate and remove seeds.
Drain beans. Peel garlic and chop finely. Heat 1-2 tablespoons of oil in a pan and saute garlic briefly, add beans and saute. Remove from heat, sprinkle with thyme and season with salt and pepper.
Drizzle with oil and season with salt and pepper again to taste.
Rinse swordfish and pat dry. Cut into thin slices and flatten until very thin between two sheets of plastic wrap. Arrange fish on plates and sprinkle with pomegranate seeds. Place beans on top.
Whisk lemon juice with honey and 4 tablespoons of oil season with salt and pepper. Drizzle dressing over carpaccio and sprinkle with parsley. Garnish with arugula and red pepper. Serve.