Serves 8 as an entrée
1 x 600g piece sashimi-grade Swordfish
2 tablespoons lemon-infused olive oil
Salt flakes and freshly ground black pepper, to taste
1 punnet micro-cress or baby herbs
1 Wrap fish tightly in plastic wrap and put it in the freezer for 60 minutes to firm up before slicing.
2 Slice the fish as finely as possible, using a very sharp knife or slicing machine. Arrange slices in a single layer on plates. Drizzle with olive oil, sprinkle with salt flakes and a good grind of black pepper and garnish with micro-cress or baby herbs.
Visit the FISHline pages at www.sydneyfishmarket.com.au for more great seafood recipes; advice on seafood purchasing, storage and cooking; species information and answers to frequently asked seafood questions. FISHline is Sydney Fish Market’s free consumer advisory service.
