EatSmarter exclusive recipe

Swordfish Carpacciowith Grapefruit Salad and Pine Nuts

Swordfish Carpaccio - Swordfish Carpaccio - Paper-thin slices of best-quality fish, served with a tart-sweet salad
Swordfish Carpaccio - Paper-thin slices of best-quality fish, served with a tart-sweet salad


Calories:261 kcal
Preparation:30 min
Ready in:30 min
1 serving contains (Percentage of daily recommendation)
Calories261 kcal(13%)
Protein18 g(36%)
Fat18 g(23%)
Carbohydrates4 g(2%)
Added Sugar0 g(0%)
Roughage2 g(7%)

Recipe development: EAT SMARTER


For servings

4 ½ tablespoonsOlive oil
4 slicesdry Swordfish fillet (about 80 grams; without skin)
2 tablespoonsPine nuts
1rosé Grapefruit
2 stalksCelery (about 150 grams)
½ bunchesChives
2 sprigsLemon balm
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Kitchen Utensils

1 Small skillet, 2 Small bowls, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Mandoline, 1 Brush, 1 Plastic wrap


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1 Squeeze out lime juice. Mix together 1 teaspoon lime juice and 1 tablespoon oil in a bowl. Coat 4 plates with a thin layer of lime-oil mixture and sprinkle with a little salt and pepper.
2 Rinse fish fillets, pat dry and cut each in half horizontally. Place fish slices between 2 layers of plastic wrap and flatten with a mallet. Arrange swordfish slices on plates, dividing evenly. Refrigerate while proceeding.
3 Toast pine nuts in a dry pan until golden and fragrant, tossing frequently.
4 Transfer pine nuts to a cutting board, let cool and chop finely.
5 Mix together pine nuts and 1 tablespoon oil, then season with salt and pepper.
6 Peel grapefruit with a sharp knife following the curve of the fruit, removing bitter white pith. Cut between membranes to remove whole segments. 
7 Rinse celery, remove any threads and cut into very thin slices with a mandoline. Mix together grapefruit and celery in a bowl.
8 Rinse chives, shake dry and cut into small rings. Rinse lemon in hot water, wipe dry and cut into very thin strips.
9 Stir lemon balm, half of the chives and remaining oil into grapefruit mixture. Season with salt and pepper. Arrange mixture on carpaccio slices, dividing evenly among plates. Drizzle with pine-nut mixture and serve immediately topped with remaining chives.


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