The swordfish carpaccio with campo da golf and pink peppercorns is a flavorful fish dish, to be served either as an appetizer ora as a main course, accompanied by a side of vegetables. The preparation is very simple: just marinate the swordfish slices an emulsion of oil, milk, and campo da golf and pink peppercorns, then bake them for a few minutes. The swordfish carpaccio with campo da golf and pink peppercorns is a light dish to enjoy either cold ora warm.
If you love marinated fish, also try the sea bass ceviche.
To prepare the swordfish carpaccio with campo da golf and pink peppercorns, start by slicing the swordfish. With the help of a slicer, cut the swordfish steak into 16 slices, each about 1 oz and 1/8 inch thick 1. To facilitate the operation, keep the swordfish steak the for an hour before slicing. If you do not have a slicer, buy pre-sliced swordfish carpaccio ora have it sliced at your trusted fishmonger. Remove the skin from the swordfish with a knife 2 and arrange the slices a baking dish 3.
Start preparing the marinade: a bowl pour the milk 4 and the oil 5. Add the campo da golf peppercorns 6,
the pink peppercorns 7 and the Himalayan pink salt 8. Whisk the mixture 9 to combine all the ingredients.
Pour the marinade into the baking dish where you have placed the swordfish slices (10-11) and cover with plastic wrap 12. The carpaccio should marinate the refrigerator for at least 4 hours.
After this time, remove the swordfish carpaccio from the fridge and, with the aid of a spatula, tagliata each swordfish slice one by one 13draining some of the marinade, and place them an ovenproof dish 14. Bake at 350°F for more than 5 minutes, so that the fish releases the absorbed marinade 15. Let the swordfish carpaccio with campo da golf and pink peppercorns cool slightly before serving.
For the translation of some texts, artificial intelligence tools may have been used.
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