Ingredients with Measurements:
- 1 lb swordfish, skin removed and thinly sliced
- 1/4 cup capers, drained and chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Special equipment needed:
- None
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced swordfish, capers, parsley, olive oil, lemon juice, salt, and pepper. Toss gently to combine.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
3. When ready to serve, divide the swordfish crudo evenly among four plates.
4. Garnish with additional parsley leaves and capers, if desired.
5. Serve immediately.
Time:
Preparation time: 10 minutes
Chilling time: 30 minutes
Total time: 40 minutes
5. Temperature:
Refrigerate at 40°F or below.
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 18g
Saturated Fat: 3g
Cholesterol: 50mg
Sodium: 570mg
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Protein: 20g
Substitutions for ingredients:
- Swordfish can be substituted with any other firm, white fish such as halibut or sea bass.
- Capers can be substituted with chopped green olives or pickled onions.
- Parsley can be substituted with cilantro or basil.
Variations:
- Add diced tomatoes or cucumber for a refreshing twist.
- Substitute the lemon juice with lime juice for a more citrusy flavor.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to slice the swordfish as thinly as possible for optimal texture.
- Use a sharp knife to remove the skin from the swordfish.
- Allow the swordfish crudo to marinate for at least 30 minutes to allow the flavors to meld.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Swordfish crudo is best served cold and should not be reheated.
Presentation ideas:
- Serve the swordfish crudo on a bed of arugula or mixed greens for a colorful presentation.
- Arrange the swordfish slices in a circular pattern on the plate for an elegant look.
Garnishes:
- Additional parsley leaves and capers can be used as garnishes.
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Serve with a side of crusty bread or crostini.
Troubleshooting advice:
- If the swordfish crudo is too salty, rinse the capers before adding them to the mixture.
Food safety advice:
- Make sure to properly store any leftovers in the refrigerator to prevent foodborne illness.
Food history:
- Crudo is an Italian dish that translates to "raw" in English. It is typically made with thinly sliced raw fish or seafood and dressed with olive oil and citrus juice.
Flavor profiles:
- The swordfish crudo is tangy and refreshing with a briny flavor from the capers.
Serving suggestions:
- Serve as an appetizer or light lunch.
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Taste: Tangy, Briny, Savory, Herbaceous, Citrusy