Member: Vincenzo Carollo
Swordfish Carpaccio with Orange
| 250 g swordfish cut into thin slices | |
| 3 oranges | |
| Parsley to taste | |
| Extra virgin olive oil to taste | |
| Salt to taste |
Member: Vincenzo Carollo Swordfish Carpaccio with Orange
| 1. | Squeeze two oranges and strain the juice through a sieve to remove the seeds, add a pinch of salt and the oil. Place the swordfish cut into very thin slices in a bowl, drizzle well with orange juice and place in the refrigerator to marinate for 10-12 hours. |
| 2. | Just before serving, arrange the swordfish slices on the serving plate and dress with the marinade, garnish with orange wedges and sprinkle with chopped parsley and serve. |
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