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Swordfish carpaccio with pink grapefruit and pink peppercorns

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

By Alice Storey & Emma Knowles
  • Serves 6
  • 15 mins preparation
Swordfish carpaccio with pink grapefruit and pink peppercorns
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.

Notes

This recipe is from the April 2012 issue of .
Drink Suggestion: A sprightly Aperol Spritz. Drink suggestion by Max Allen

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  • Author: Alice Storey & Emma Knowles