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EatSmarter exclusive recipe

Swordfish Carpaccio

with Grapefruit Salad and Pine Nuts
3
Average: 3 (1 vote)
(1 vote)
Swordfish Carpaccio

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

Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
261
calories
Calories
0
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Ingredients

for
4
servings
½
4 ½ tablespoons
4 slices
dry Swordfish fillet (about 80 grams; without skin)
2 tablespoons
1
2 stalks
Celery (about 150 grams)
½ bunch
2 sprigs
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Preparation

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

Preparation steps

1.
Swordfish Carpaccio preparation step 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.
Swordfish Carpaccio preparation step 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.
Swordfish Carpaccio preparation step 3

Toast pine nuts in a dry pan until golden and fragrant, tossing frequently.

4.
Swordfish Carpaccio preparation step 4

Transfer pine nuts to a cutting board, let cool and chop finely.

5.
Swordfish Carpaccio preparation step 5

Mix together pine nuts and 1 tablespoon oil, then season with salt and pepper.

6.
Swordfish Carpaccio preparation step 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.
Swordfish Carpaccio preparation step 7

Rinse celery, remove any threads and cut into very thin slices with a mandoline. Mix together grapefruit and celery in a bowl.

8.
Swordfish Carpaccio preparation step 8

Rinse chives, shake dry and cut into small rings. Rinse lemon in hot water, wipe dry and cut into very thin strips.

9.
Swordfish Carpaccio preparation step 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.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie261 kcal(12 %)
Protein18 g(18 %)
Fat18 g(16 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage1.5 g(5 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.6 μg(8 %)
Vitamin E3.4 mg(28 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin9.7 mg(81 %)
Vitamin B₆0.3 mg(21 %)
Folate14 μg(5 %)
Pantothenic acid0.5 mg(8 %)
Biotin2.2 μg(5 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C22 mg(23 %)
Potassium487 mg(12 %)
Calcium40 mg(4 %)
Magnesium42 mg(14 %)
Iron1.7 mg(11 %)
Iodine41 μg(21 %)
Zinc1.3 mg(16 %)
Saturated fatty acids2.8 g
Uric acid136 mg
Cholesterol31 mg
Development of this recipe:
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