Swordfish Carpaccio
Swordfish in Malta is often baked in the oven with a splash of wine and garlic, but personally I find this method doesn’t do justice to such a beautiful fish, as the result is often a little dry. I prefer to serve it raw in this carpaccio, topped with fried capers and segments of pink grapefruit. If you don’t like raw fish, the recipe gives you the option to cure it in the dressing, or you could even grill the swordfish (see tip).
Ingredients 7
350 ‒ 400 g swordfish fillet, thick
2 tbsp olive oil, for frying capers
2 tbsp extra-virgin olive oil, for dressing and drizzling
3 tbsp capers, rinsed and patted dry
1 pink grapefruit, large
salt and pepper
1 tbsp flat-leaf parsley, finely chopped
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Method 6
Freeze the , as this makes thin slicing easier and also kills any bacteria that may be present. I advise you to do this (though it’s not strictly necessary).
Heat the for frying in a saucepan over medium-high heat. Add the capers and fry until crisp and lightly brown. Scoop onto paper towel to drain.
Grate the zest of half the into a mixing bowl. Use a small sharp knife to slice off the skin of the fruit just beyond the pith. You will see white vertical lines around the fruit. Make an incision either side of these, slicing towards the core to remove the segments.
Cut each segment into thirds, creating little wedges. Put the in a small bowl. Tip any accumulated juice into the bowl of zest, along with the remaining .
With a large sharp knife, cut the by turning the fillets on their side and slicing as thinly as possible. Add the fish to the bowl with the grapefruit zest, juice, and . If you enjoy raw fish, just mix the fish with the dressing and serve immediately. Alternatively, let the fish steep in the dressing for up to 30 minutes, which will make it more like a ceviche.
Lay the slices of across 4 plates. Season with salt and pepper, then top with the wedges, fried , and finely chopped . Drizzle with a little more . Serve with crusty bread.
Simon Bajada's tips
FOR GRILLED SWORDFISH WITH PINK GRAPEFRUIT: Take 2 swordfish steaks and grill them for a few minutes on one side (depending on their thickness). Flip the steaks onto a plate and prepare the salad. By the time you serve them with the salad, the fish should have just cooked through with the meat flaking apart. If you want to cook more swordfish steaks, just increase the amount of grapefruit and other ingredients.
