Swordfish with Fruit and Shrimp Quenelle
A Particular Aperitif Dinner, a sensational appetizer, in a Christmas dinner?
Here are these single-serving casseroles with a tartare of swordfish, Greek yogurt, mango, pomegranate, zucchini, and strawberry juice, accompanied by a quenelle of raw prawns from Mazzara del Vallo.
What more could your guests ask for?
Accompany everything with a flute of Prosecco.

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Difficulty: Easy
Cost: Medium
Rest time: 1 Hour
Preparation time: 40 Minutes
Portions: 13
Cooking methods: No cook
Cuisine: Italian
Seasonality: All seasons, Christmas

163.04 Kcal

calories per serving

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Energy 163.04 (Kcal)
Carbohydrates 10.52 (g) of which sugars 7.28 (g)
Proteins 13.51 (g)
Fat 8.06 (g) of which saturated 1.88 (g)of which unsaturated 2.58 (g)
Fibers 1.97 (g)
Sodium 92.82 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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2 lbs zucchini
1.1 lbs swordfish (thawed)
3 containers Greek yogurt
2 mango
1 pomegranate (seeds)
10.6 oz strawberries (also frozen)
to taste Mint
to taste lemon juice
to taste lemon zest
3.5 oz Extra virgin olive oil
to taste salt
13 prawns (l2)
to taste pistachio crumbs
to taste pepper

Swordfish with Fruit and Shrimp Quenelle

Tools

Here’s what we need to make the

Mandoline
Cutting board
Food processor
Cocotte
Knife
Bowl

Swordfish with Fruit and Shrimp Quenelle Preparation

Slice the zucchini thinly and marinate them in a container with oil, salt, pepper, lemon juice, and mint leaves for at least 1 hour
Choose excellent fresh swordfish, and have your trusted fishmonger cut beautiful central slices, so you’ll have little waste.
Remove skin and bone from each slice, chop the swordfish with a knife, and place it in a bowl.
Prepare the strawberry marinade.
If you have fresh strawberries, great, otherwise use frozen ones.
Chop them into very small pieces, and place them in a pot with 1 tablespoon of sugar, a pinch of salt, and pepper.
Melt the sugar by constantly crushing the strawberries to turn them into mush.
Then let it cool, and set aside.
Remove seeds from the pomegranate, peel and dice the mangos.
You can then mix them together, and add them to the chopped swordfish.
Incorporate the Greek yogurt and the grated zest of 2 lemons.
Adjust salt and pepper.
Peel the prawns, remove the head and shell.
Chop them with a knife, and place them in a small bowl.
Pour over the juice of one lemon, salt, pepper, and let them marinate for 10 minutes.
Line the inside of the cocottes with a slice of marinated zucchini, fill them with the swordfish mixture, sprinkle with pistachio crumbs, and place a quenelle of marinated prawns with a few drops of strawberry sauce on top of each cocotte.
Here you have the Swordfish with Fruit and Shrimp Quenelle.