Carpaccio di Pesce Spada
Photo by Regina Orlando.
4 large slices swordfish, ¼-inch thick (about ¾ pound)
Salt to taste
1 to 2 tbsp. shallots, very finely minced
Juice of 1 large lemon
½ cup extra virgin olive oil
½ lb. arugula, thoroughly washed and stems removed
Place swordfish slices between two large sheets of plastic wrap, and pound them gently until they are thin, almost transparent. (Don’t pound them too thin or they might break as you pick them up.) Put slices on individual serving dishes. Season with salt and sprinkle with minced shallots. Drizzle some lemon juice and about half of oil over each slice, cover plates with plastic wrap and refrigerate 1 to 2 hours.
Put arugula in a bowl and season with salt. Toss salad with remaining oil and a few drops of lemon juice. Pile a small mound of arugula over swordfish and serve.