Entrées/ Appetizers, Pesce/Seafood-Fish, Secondi: Carne e Pesce
Leave a comment

Smoked swordfish with mango and zucchini carpaccio

It is a habit saying that opposites attract ……… It does not not always happen in common life. It ‘s easier to happen in the kitchen. Different tastes, if properly combined, create harmony and balance, as smoked fish goes well with sweet fruit, in a vibrant colors and flavors dish.

Smoked swordfish with mango and zucchini carpaccio
(serves 4)

14.1 ounces (400 gr.) thin slices smoked sword fish
2 ripened mangoes
3 medium size zucchini
1 sprig of fresh mint
olive oil
1 lime juice
salt, if necessary

Wash the mint leaves, dry them with paper towel and chop with fingertips. In a small bowl, collect 6 tablespoons of olive oil, mint and set aside. Wash, trim zucchini and peel mangoes. With a mandolin or potato peeler, shave fruit and vegetable into ribbons and divide onto plates together with slices of smoked sword fish. In a small bowl, wisk together the aromatic mint oil and the lime juice. Dress with the seasoning (add salt if necessary) and serve immediately.

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Related posts:

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>