© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Franco
Time: 15 min
8 ounces smoked swordfish
1 to 2 tablespoons fresh lemon juice (or to taste), plus 4 lemon
wedges for garnish
1 tablespoon extra virgin olive oil
¼ red onion, minced (about 2 tablespoon)
1 tablespoon drained capers (little capers)
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped parsley
Salt and freshly ground black pepper
Slice the fish across the grain as thinly as possible. Places the slices between two sheets of plastic wrap and gently flatten with the side of a meat cleaver to get paper-thin slices.
Use this slices to carpet 4 dinner plates, inverting the fish slices onto the plate and peeling off the sheet of plastic wrap.
Drizzle the lemon juice and olive oil over the fish and season with salt and pepper. Sprinkle the onion , capers, chives, and parsley on top. Gently pat the fish with your finger to work in flavorings. Garnish each plate with lemon wedges and serve at once.