Swordfish Carpaccio with Arugula and Pomegranate Seeds

Name: Swordfish Carpaccio with Arugula and Pomegranate Seeds
Total time: 2700 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 swordfish steak; Seeds from 1 pomegranate; Tools:

Fabry @cook_114514940

A simple and quick appetizer that's refined enough for Sunday gatherings with friends or family.

Fabry @cook_114514940

A simple and quick appetizer that's refined enough for Sunday gatherings with friends or family.

Saved

Ingredients

45 min.

Serves 4 servings

1swordfish steak
Seeds from 1 pomegranate
Arugula, as needed
1 lemon
Extra virgin olive oil
Pink peppercorns
Tools:
Cutting board
Serving platter

Saved

Steps

45 min.

1

To start this delicious recipe, place the swordfish steak in the freezer for 30 minutes. After that time, remove it and, using a sharp knife on a cutting board, slice it very thinly. Set aside.
2

In a bowl, toss a handful of arugula with extra virgin olive oil and a pinch of salt. Arrange it on a serving platter and set aside.
3

Meanwhile, remove the seeds from the pomegranate and set them aside.
4

Place the swordfish carpaccio on top of the arugula. Drizzle with the juice of one lemon, add pink peppercorns, pomegranate seeds, and a little black pepper.
5

Place in the center of the table and serve.