Swordfish carpaccio with orange, fennel, and olives

• 10 minutes to prepare • 10 minutes to marinate • Serves 4

10 MINUTES 

As Italy is surrounded by the sea, we are lucky to enjoy a great quality of raw materials in the catch.

The swordfish carpaccio in its simplicity is a fantastic and delicious seafood appetizer typical of South Italy, but which is obviously closely related to the quality of the raw material, being swordfish. These delicious fillets flavored with pepper, agrumes and oil to be served with bread are very easy to prepare, even if it is necessary to move in time to allow the fish to marinate correctly. Add some fennel and olives for freshness, and you are ready to serve!

Here's what you will need for the 4-serving recipe:

400 g smoked swordfish carpaccio

200 g fennel

1 fistful olives

1 orange fruit

1 lemon juice

EVO oil

salt and pepper

1. Wash fennels under running water and dry them well with a cloth. Cut them lengthwise into slices 2-3 mm thick
2. Peel half an orange and cut it into 3-mm slices
3. Prepare the orange marinade: take a pan measuring approximately 28 cm x 18 cm and pour in it 6 tablespoons of EVO oil, the lemon juice, the juice of half orange, a pinch of salt, and freshly ground pepper. Mix well
4. Dip the swordfish slices in the marinade and cover the pan with plastic wrap. Keep in the refrigerator
5. When you are ready to serve, place the swordfish carpaccio on a plate
6. Top the swordfish with fennel and orange slices, and green olives

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.