Cured Swordfish

Name: Cured Swordfish (Pesce Spada Marinato)
Yield: Serves 4 as a first course
Cuisine: Italian
Ingredients: 1 red radish, halved and finely sliced; ¼ ruby or regular grapefruit, segmented; ¼ cup (55 g) fine sea salt; finely grated zest of 1 lemon; ½ small golden shallot, finely chopped; ¼ bunch dill, leaves picked and finely sliced; 2 teaspoons white balsamic condiment; 2 tablespoons extra virgin olive oil; ¼ punnet baby watercress, snipped; salt flakes and freshly ground black pepper, to taste; finely grated zest of ½ orange; ¼ cup (55 g) castor sugar; 1 × 250 g piece sashimi-grade swordfish belly, skinned and bloodline removed

Pesce Spada Marinato

Preparation info

Serves
4
as a first course

Difficulty
Easy

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

Swordfish is a popular fish in the Mediterranean. Its high oil content gives it a lovely texture when served raw, and also makes it a perfect fish for curing. You’ll need to start this recipe (in the

Ingredients

Europe
Italy
Fish course
Starter
Pescatarian
Mediterranean
Sardinia
Gluten-free

Ingredients

Method