Swordfish Carpaccio

Ingredients

• 0.5 lime
• 4.5 tbsp olive oil
• Salt
• Pepper
• 4 slices swordfish fillet (≈80 g each, skinless)
• 2 tbsp pine nuts
• 1 rosé grapefruit
• 150 g celery stalks (2 sticks)
• 0.5 bunch Chives
• 2 stems lemon balm

Instructions

1. 1.

   Squeeze the lime. Mix 1 tsp lime juice and 1 tbsp olive oil in a bowl. Brush 4 plates thinly with the lime‑oil mixture and sprinkle with salt and pepper.

2. 2.

   Rinse swordfish fillets cold, pat dry, and cut each slice horizontally in half. Between two layers of plastic wrap or an opened freezer bag, gently flatten each fillet slice (pound). Arrange the flattened slices on the plates. Chill.

3. 3.

   Toast pine nuts in a hot pan without added fat until lightly brown.

4. 4.

   Place toasted pine nuts on a work surface, let cool briefly, then finely chop.

5. 5.

   Mix pine nuts with 1 tbsp olive oil and season with salt and pepper.

6. 6.

   Peel grapefruit with a sharp knife, removing the white pith. Slice grapefruit into rounds, then cut into pieces.

7. 7.

   Clean celery stalks, wash, de‑string them, and shave or slice very thinly. Mix grapefruit and celery in a bowl.

8. 8.

   Wash chives, shake dry, and cut into fine ribbons. Wash lemon balm, shake dry, and cut into very fine strips.

9. 9.

   Stir lemon balm, half the chives, and remaining olive oil into the grapefruit‑celery mixture. Season with salt and pepper. Spoon the mixture onto the carpaccio slices. Drizzle the pine‑nut oil mix over. Garnish with remaining chives and serve immediately.