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

Among the recipes I sent there is already a swordfish carpaccio with cherry tomatoes. This is another variation, equally good, and equally fresh. You can serve it both as an appetizer, or as a cold main course accompanied by a rich mixed salad, perhaps after a robust fish-based spaghetti, of course. An undemanding recipe that takes no more than 15 minutes to prepare. A chilled Corvo Colomba Platino is the right wine for this dish.


  • 600 swordfish carpaccio
  • bunch of fresh aromatic herbs
  • lemon juice
  • 10 tablespoons extra virgin olive oil
  • tablespoons green pepper
  • to taste salt


  1. Have your fishmonger prepare the swordfish carpaccio from your trusted fishmonger who you will also need to ask to remove the skin from the individual slices.
  2. Back home, wash the fish and dry it with a kitchen towel and place it directly on the serving dish (I recommend placing it in a pan with a medium edge, so that the marinade can cover all the slices of fish).
  3. Now chop the aromatic herbs with the mixer. Squeeze the lemon and emulsify the juice with the oil. Add a pinch of salt and the chopped aromatic herbs.
  4. Season the swordfish slices with the prepared emulsion and complete with the mashed green pepper with a meat mallet. Leave to rest in the fridge for at least 1 hour before serving.

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