Are you planning to go shopping? Good, remember to get some swordfish carpaccio, a bunch of parsley, and a lemon. And a few pistachios. 🙂
Done?
Ok, then you’re ready to prepare a recipe, or rather a little recipe, one that’s a favorite at my house: easy and quick. And tasty.
It’s true, easy and quick are perhaps overused adjectives in cooking blogs, but when a recipe is easy and also quick, what can you do if it really is so?
The swordfish carpaccio truly is easy to make. The lemon and pistachio sauce is super easy, just blend it, and you’re done.
And it’s a quick recipe because it can easily be prepared and eaten within half an hour.
These two things are very useful when you want to serve the recipe on a festive day. At Christmas, for example 🙂
There’s no rule that says you must choose only laborious, difficult, and time-consuming recipes for festive days!
This swordfish carpaccio is such a smart recipe that I prepared it on the fly, especially the sauce, which I really made as inspired by the moment.
Moreover, the lemon sauce can be stored in the fridge for several days, so do this: don’t skimp and prepare it in abundance because it can also be used on boiled fish, hard-boiled eggs, spread on bread and croutons, on…
For example, you can use it in the following recipes, for which I provide the links, try them out! 😉👇
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
No ingredient weights, this swordfish carpaccio can be served as either an appetizer or a main course, so you can decide the quantities based on how you plan to serve it. I’ll give you some guidelines in the steps.
- swordfish (raw sliced for carpaccio)
- lettuce
- extra virgin olive oil
- lemon
- lemon (juice and zest)
- unsalted pistachios
- parsley
- garlic (a little, optional)
- extra virgin olive oil
Tools
- Chopper
- Grater
Steps
Arrange the carpaccio slices on a plate, season with a little oil and lemon juice, and add a grating of lemon zest. Layer the slices, repeating the seasoning until all slices are used.
Cover with plastic wrap and let rest in the fridge for 15-30 minutes.
While the swordfish is resting, prepare the lemon sauce:
Wash the parsley and blend it in a small food processor with pistachios, lemon juice, and oil until you get a thick but not too fine sauce, similar to a pesto or a green sauce.
Add a small clove of garlic or half a clove (the garlic serves as a flavor enhancer but should not be overpowering).
Finally, grate (using a grater or zester, your choice) the zest and add it to the mixture.
To give an idea of the proportion of the sauce ingredients, consider, for example, a bunch of parsley, a tablespoon of pistachios, a lemon and its grated zest, enough oil for a soft consistency.
Wash and dry the lettuce and cut it into strips.
I used curly lettuce, but any variety of lettuce can be used or it can be replaced with lamb’s lettuce.Roll each slice of swordfish enclosing a tuft of lettuce in each roll.
This versatile recipe can be an appetizer or a main course simply by varying the quantities, so arrange the rolls on a serving dish or on individual plates depending on the intended use, then distribute the lemon sauce on each roll in the desired amount.
If you prefer to serve the swordfish carpaccio flat rather than as a roll, you can distribute the salad over the slices (always after marinating in oil and lemon) laid flat on a plate, optionally served with the lemon sauce on the side.
I served it like this, four rolls per person:
Enjoy your meal! 🙂
Salt-Free Tips
I recommend purchasing fresh swordfish and blast chilled from a trusted fishmonger or packaged in a protective atmosphere, in the latter case check the ingredients as salt may be present.
The lemon sauce perfectly flavors everything, so no need to add salt in this recipe. 😉
If you’re interested in reducing or eliminating salt, always remember to:
▫ Gradually reduce salt, the palate needs to get used to it step by step and shouldn’t notice the gradual reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granulate
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally bend the rule. It’s good for the mood and helps perseverance.
If you don’t want to, or can’t, give up salt:
▫ You can still try my recipes by salting according to your habits.
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in my two groups:
Catia’s group, in the kitchen and beyond
and Just what I was looking for!
and if you want… subscribe to my Newsletter
and if you want… subscribe to my Newsletter
