• Difficulty: 2
  • Cost: 2
  • Preparation: 1
  • Doses: 4

It is an excellent appetizer, but it can also be served as a fresh and appetizing second course, perhaps after a nice summer spaghetti. The recipe was given to me by Donna Carolina, the wife of a fisherman from my area. As for the caropaccio, your trusted fishmonger will gladly prepare it for you, otherwise buy a nice touch of swordfish fillet, put it in the freezer for a few hours, then, if you have a slicer, slice it yourself, otherwise make it thinly slice. I have experimented with a variant of this recipe with smoked salmon: it is not the same thing but it is remarkable all the same.


  • 700 swordfish carpaccio
  • 15 cherry tomatoes
  • lemon
  • garlic cloves
  • tablespoon oregano
  • 1/2 glass extra virgin olive oil
  • to taste chopped parsley
  • to taste salt
  • to taste black peppercorns


  1. Wash and clean the tomatoes by removing the stalk, slice them thinly lengthwise, remove the seeds and keep them aside.
  2. In a small saucepan, emulsify the filtered lemon juice, the olive oil, a pinch of salt and a pinch of pepper; add the chopped parsley, oregano and crushed but unpeeled garlic.
  3. Heat this sauce in a double boiler for about 10 minutes, stirring constantly.
  4. Arrange the swordfish on individual plates and distribute the cherry tomatoes over them.
  5. Sprinkle with the sauce, from which you have removed the clove of garlic, and serve.

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