Swordfish carpaccio with pink grapefruit and pink peppercorns

AT A GLANCE

  • Serves 6 people

  • 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.

Recipe:

EMMA KNOWLES , ALICE STORE

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES , ALICE STORE

Drinking Suggestion:

A SPRIGHTLY APEROL SPRITZ. , suggested by MAX ALLEN

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