Ingredients with Measurements:
- 1 pound swordfish, sliced thinly
- 1/2 cup pitted Kalamata olives, chopped
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- Salt and pepper, to taste
Special equipment needed:
- Sharp knife
- Cutting board
- Plastic wrap
- Serving platter
Step-by-step instructions:
1. Begin by slicing the swordfish as thinly as possible using a sharp knife. Arrange the slices on a large piece of plastic wrap, overlapping slightly.
2. In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste.
3. Drizzle the dressing over the swordfish slices, making sure to coat each slice evenly.
4. Sprinkle the chopped olives and basil over the top of the swordfish.
5. Carefully wrap the plastic wrap around the swordfish, pressing down gently to ensure that the toppings adhere to the fish.
6. Chill the swordfish carpaccio in the refrigerator for at least 30 minutes before serving.
7. To serve, carefully unwrap the plastic wrap and transfer the swordfish to a serving platter.
8. Garnish with additional basil leaves and olives, if desired.
Time:
Preparation time: 15 minutes
Chilling time: 30 minutes
Total time: 45 minutes
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 310
Total fat: 22g
Saturated fat: 3g
Cholesterol: 50mg
Sodium: 450mg
Total carbohydrates: 4g
Dietary fiber: 1g
Sugar: 1g
Protein: 24g
Substitutions for ingredients:
- Swordfish can be substituted with tuna or salmon.
- Kalamata olives can be substituted with green olives or capers.
- Basil can be substituted with parsley or cilantro.
Variations:
- Add thinly sliced red onion or cherry tomatoes for additional flavor and color.
- Use a different dressing, such as a balsamic vinaigrette or a citrus dressing.
- Top with shaved Parmesan cheese for a richer flavor.
Tips and tricks:
- Make sure to slice the swordfish as thinly as possible to achieve the desired texture.
- Use a sharp knife to prevent tearing the fish.
- Chill the carpaccio for at least 30 minutes to allow the flavors to meld together.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This dish is best served cold and should not be reheated.
Presentation ideas:
Arrange the swordfish carpaccio on a large platter and garnish with additional olives and basil leaves.
Garnishes:
Additional olives and basil leaves.
Pairings:
This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant.
- A simple green salad with a lemon vinaigrette.
Troubleshooting advice:
If the swordfish is not sliced thinly enough, it may be tough and difficult to eat.
Food safety advice:
Make sure to purchase fresh swordfish from a reputable source and store it in the refrigerator until ready to use.
Food history:
Carpaccio is a traditional Italian dish that typically consists of thinly sliced raw beef or fish.
Flavor profiles:
This dish is light and refreshing, with a combination of salty olives and fresh basil.
Serving suggestions:
Serve as an appetizer or a light lunch.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Tangy, Salty, Herbaceous, Citrusy, Savory