| Swordfish carpaccio | |||||||||
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INGREDIENTS:
PREPARATION: Remove the skin from the fish and place in the freezer for 10 minutes. This will make slicing it easier. Wash the tomato, remove the seeds and chop into small cubes. Slice the sword fish as thinly as possible. Mix the oil, the lemon and the wine together. Use half of the liquid to coat four plates. Place equal slices of fish in each plate and sprinkle with salt and freshly ground pepper. Evenly distribute the remaining liquid on the fish and sprinkle with the chopped tomatoes and a few basil leaves. |
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