ITALIAN SWORDFISH CRUDO - Recipe by: Chef Michael Finizia
Updated: December 11, 2024
This light salad balances flavors of South Florida, with avocados and citrus served ceviche style over thinly sliced Swordfish, and anchored with Italian Mediterranean flavors for a delightful take on the classic Italian crudo. View this recipe with Thierry Isambert.
Italian Swordfish Crudo By Chef Michael Finizia
ITALIAN SWORDFISH CRUDO - Recipe by: Chef Michael Finizia
Serves 4
CRUDO
10 oz Swordfish (Barrel Cut)
1/4 Bunch Fresh Organic Thyme, Leaves Picked
1/4 Bunch Fresh Organic Oregano, Leaves Picked
SALAD
1/2 ea Fresh Ripe Avocado, Diced
1 ea Fennel Bulb, Shaved Extra Thin
1 Cup Celery Heart, Leaves only
1 ea Shallot, Extra Fine Minced
1 ea Orange, Segmented Into Supremes
DRESSING
4 ea Whole Lemon, Cut In Half
4 oz Fine Italian Extra Virgin Olive Oil
To Taste Fresh Cracked Black Pepper From Mill
To Taste Maldon Sea Salt Flakes
METHOD
Properly Clean and portion the swordfish in to a bar. Roll swordfish in herbs to evenly cover and chill well. Prior to slicing, place in freezer for 30 minutes. Take out of freezer and slice paper thin, similar to sashimi thickness. For extra-thin results, slice thin and place between plastic, then pound or roll with a rolling pin. Lay slices on plate as you cut, slightly overlapping. Reserve in refrigerator until ready you are to assemble and serve. Try this dish at one of our Event Venues.
ASSEMBLE AND SERVE
Just prior to serving, squeeze fresh lemon over the swordfish carpaccio and allow even coverage of lemon juice. Adorn the fish with orange segments, diced avocado, shallots and celery leaves. Dress the plate with fresh cracked black pepper and Maldon salt with extra virgin olive oil. Serve immediately, chilled similar to ceviche or sashimi. Learn more about us in Miami, Fl.
Bon Appetit!! Chef Michael Finizia