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🍽️ Tender Swordfish Carpaccio with Grapefruit Crunch

261 kcal · 30 min · 4 servings

Ingredients

• 0.5 lime
• 4.5 tbsp olive oil
• salt
• pepper
• 4 slices swordfish fillet (approx. 80 g each, skinless)
• 2 tbsp pine nuts
• 1 pink grapefruit
• 150 g celery stalks (2 stalks)
• 0.5 bunch chives
• 2 sprigs lemon balm

Instructions

1. 1. Squeeze the lime to extract the juice.
2. 2. Mix one teaspoon of lime juice with one tablespoon of olive oil in a small bowl.
3. 3. Brush four plates thinly with the lime-oil mixture.
4. 4. Season the plates lightly with salt and pepper.
5. 5. Rinse the fish fillets under cold water.
6. 6. Pat the fillets dry with a kitchen towel.
7. 7. Cut each fish slice horizontally into two thinner halves.
8. 8. Place one fish slice between two layers of cling film.
9. 9. Pound the slice very flat with a meat mallet.
10. 10. Repeat the process with all remaining fish slices.
11. 11. Arrange the flat fish slices on the prepared plates.
12. 12. Place the plates with the fish in the refrigerator to keep them cold.
13. 13. Heat a pan without additional fat.
14. 14. Roast the pine nuts in the hot pan.
15. 15. Remove the pan from the heat as soon as the nuts are light brown.
16. 16. Place the roasted pine nuts on a cutting board.
17. 17. Let the nuts cool briefly.
18. 18. Chop the cooled pine nuts finely.
19. 19. Mix the chopped pine nuts with one tablespoon of olive oil.
20. 20. Season the pine nut mixture with salt and pepper.
21. 21. Peel the grapefruit thickly with a sharp knife.
22. 22. Remove the white pith under the peel as well.
23. 23. Cut the grapefruit into slices first.
24. 24. Then cut the slices into small pieces.
25. 25. Clean the celery.
26. 26. Wash the celery thoroughly.
27. 27. Remove the stringy fibers from the celery.
28. 28. Shred or slice the celery into very thin pieces.
29. 29. Add the grapefruit pieces and celery to a bowl.
30. 30. Mix the grapefruit and celery in the bowl.
31. 31. Wash the chives.
32. 32. Shake the chives dry.
33. 33. Cut the chives into fine rings.
34. 34. Wash the lemon balm.
35. 35. Shake the lemon balm dry.
36. 36. Cut the lemon balm into very fine strips.
37. 37. Stir the lemon balm into the grapefruit-celery mixture.
38. 38. Add half of the chives to the mixture.
39. 39. Mix everything with the remaining olive oil.
40. 40. Season the grapefruit-celery mixture with salt and pepper.
41. 41. Arrange the grapefruit-celery mixture on the fish slices.
42. 42. Drizzle the pine nut-oil mixture over the carpaccio.
43. 43. Garnish the dish with the remaining chives.
44. 44. Serve the dish immediately.

Nutrition per serving

• kcal: 261
• Protein: 18 g · Fett/Fat: 18 g · Carbs: 4 g