How to marinate smoked swordfish. Smoked swordfish carpaccio with lemon and pink pepper, served with arugula is a main course that is simple, quick and tasty and always delights guests, just like the
the citrus swordfish carpaccio, and it also makes a simple and original fish appetizer. Lightly smoked, the swordfish carpaccio is a refined and elegant dish, perfect to serve even as an appetizer for an important lunch or dinner.
An excellent alternative to smoked salmon and ideal as part of a varied fish appetizer, the smoked swordfish slices marinated with lemon will make a great impression without effort, even for holidays.
Are you ready to prepare it for me too? Let’s go to the kitchen and roll up our sleeves — you’ll love this dish. Before we start, remember that if you want to stay updated on my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make marinated smoked swordfish
- 4 oz smoked swordfish (sliced)
- to taste extra virgin olive oil
- to taste pink peppercorns
- 2 lemons
- 5 cups arugula
Tools
- Plate
- Bowl
Preparation
To make the smoked swordfish carpaccio with lemon, start by arranging the slices of smoked fish on a plate. Drizzle with the juice of half a lemon, add a generous drizzle of olive oil and sprinkle with pink peppercorns. Let rest for 20 minutes in the fridge, then spread the arugula on the plate and place the now-marinated fish slices on top, along with a light grating of lemon zest (organic). Bring to the table garnishing the plate with lemon slices and a few pink peppercorns.
Storage and notes
Consume the marinated smoked swordfish as soon as possible to avoid spoilage.
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