Swordfish Carpaccio with Cherry Tomatoes, a light but very tasty recipe which, with just a bunch of ingredients, becomes really special.
It is an excellent appetizer, fresh and light, but it can also be served as a second course, paired with a nice salad for example.
Simple, quick and delicious, we can serve swordfish carpaccio for both lunch and dinner, and it is suitable for the whole family. Use high-quality extra virgin olive oil and fresh fish to enhance the flavour.
If you like, you can add thinly cut green (or black) olives.
Before serving, sprinkle with fresh parsley and accompain with toasted homemade bread: you will need it to make the “scarpetta”. Try it, I’m sure you’ll love it!
But now, let’s see together how to make the Swordfish Carpaccio with Cherry Tomatoes recipe. So let’s get started.
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Ingredients
Tools
You need:
Steps
1)
First, arrange the thinly sliced swordfish on a serving plate, overlapping the slices.
Then, wash the cherry tomatoes and dry them, slice thinly, remove the seeds, season with a little salt and let drain in a colander.
2)
In a small bowl, place the extra virgin olive oil, the filtered lemon juice, chopped parsley and garlic (if you like), oregano, and season with pepper and salt to taste. Then, heat this sauce in a bain-marie for about 10 minutes, stirring constantly, or for 40 seconds in the microwave.
Place as you like cherry tomatoes on the swordfish
and sprinkle with the oil and lemon sauce. Let everything rest for at least 1/2 an hour in the refrigerator and then serve. Here it is. Swordfish Carpaccio with Cherry Tomatoes is ready. Enjoy!
Buon appetito!
Storage
You can keep Swordfish carpaccio with cherry tomatoes in the refrigerator for 1 day, closed in an airtight container or covered with cling film. However, I recommend consuming it during the day to better appreciate its flavours.
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Varied doses for servings