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Swordfish Crudo

Franz Scheurer

Swordfish Crudo

Swordfish Crudo recipe, brought to you by MiNDFOOD.

Swordfish Crudo

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 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.

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