EatSmarter exclusive recipe

Swordfish Carpaccio

with Grapefruit Salad and Pine Nuts

Recipe development: EAT SMARTER
Swordfish Carpaccio

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

30 min.


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

Preparation steps

Step 1/9
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.

Step 2/9
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.

Step 3/9
Swordfish Carpaccio preparation step 3

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

Step 4/9
Swordfish Carpaccio preparation step 4

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

Step 5/9
Swordfish Carpaccio preparation step 5

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

Step 6/9
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. 

Step 7/9
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.

Step 8/9
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.

Step 9/9
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.

Additional advice