Swordfish carpaccio with pink grapefruit and pink peppercorns

You'll need

500 gm swordfish, thinly sliced ½ pink grapefruit, segmented, plus 1 tsp finely grated rind 1 tbsp rosemary leaves 1 tsp pink peppercorns, coarsely crushed 2 tbsp extra-virgin olive oil To serve: crusty bread (optional)


  • 01
  • Arrange swordfish on a large serving platter, scatter with grapefruit segments and rind, rosemary and pink peppercorns, drizzle with extra-virgin olive oil and serve with crusty bread.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A sprightly Aperol Spritz.

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