I bought 300 g, a bit more than a quarter of a pound, of fresh swordfish at the market and brought it home is an insulated lunch bag that was extra cold because I remembered to freeze the insert that came with the bag and then to take it all to the market.
Our refrigerator is tiny, and I am trying to be mindful and use every bit of food I have before it gets green and fuzzy with mold. Everything is wrapped in either paper or a white plastic bag and that means that I frequently unwrap and rewrap the same leftover more than once. I have augmented the minimun number of bowls and containers by re-cycling the blue and green plastic cups from the gelateria and four of them where filled with the remainder of a steamed potatoes aand carrots from our first dinner party and there were also bits of mushroom salad and artichoke salad.
I thought that swordfish carpaccio would pull all of the odd bits of food together. When we had finished lunched and washed up there were fewer packages in the fridge and more empty small bowls in the cuppboard. Lunch was a culinary success, a successful use of leftovers and certainly a dietary success. We ate a small amount of swordfish seasoned with lemon and olive oil and lots of vegetables. The carpaccio was a breeze to make. Here’s how I did it:
I put the swordfish in the freezer for twenty minutes while I prepared a simple maninade that consisted of equal amounts of lemon juice, olive oil and capers, about a tablespoon of each, a pinch of oregano and a pinch of dried chili flakes, one scallion thinly sliced, a handful of chopped fresh parsley leaves and a grind of black pepper. I cut the fish into thin pieces and stirred it into the marinade. After thirty minutes in the fridge, it was ready. I served it with the potatoes and carrots that had been warmed to room temperature by the sun, a couple of small plum tomatoes and a bowl of simple Italian cracker. It was a perfect lunch to eat as we watched the boats sailing by. (Sorry to add that last line but it’s true, Charles and I can see the sail boats in the Mediterranean from our table.)
Swordfish Carpaccio LIst
- olive oil
- dried red chili flakes
- black pepper