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In Italy I always like swordfish carpaccio as antipasto, but unfortunately fresh swordfish is not available in the Netherlands. I decided to try making it with frozen swordfish, and it was certainly good enough to make it again! I am usually not a big fan of frozen fish since it makes the fish dry, but for this preparation it is OK. As with many antipasti, you just need good olive oil, salt, freshly ground pepper, a bit of fresh lemon juice and freshly chopped flatleaf parsley to turn a swordfish steak into a wonderful antipasto.
swordish steak, skin removed (fresh would be superb, but good-quality frozen is OK)
good extra virgin olive oil
salt and freshly ground black pepper
Let the swordfish defrost if needed, preferably for 24 hours in the refrigerator for the best texture. It is actually easier to slice when it’s still slightly frozen, so you could also defrost it for only 12 hours or so.
Wash the swordfish under fresh running water and pat dry with paper towels. The swordfish should smell like the ocean. If it smells very fishy, do not serve it is carpaccio.
Slice it thinly, this is easiest with a slicing machine. You could also slice with an ordinary knife and pound thin between two sheets of plastic wrap.
Arrange the swordfish slices on a plate in a single layer.
Season to taste with salt, freshly ground black pepper, freshly chopped flatleaf parsley, lemon juice and extra virgin olive oil.
Let this marinate in the refrigerator for 6 hours or so. Take out of the fridge about half an hour before serving.