Name: Swordfish carpaccio with pink grapefruit and pink peppercorns
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 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)

Swordfish carpaccio with pink grapefruit and pink peppercorns

Australian Gourmet Traveller recipe for Swordfish carpaccio with pink grapefruit and pink peppercorns

Ingredients

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)

Method

Main

1.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.