Recipe courtesy of Padma Lakshmi
Carpaccio di Pesce
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 154
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 21
- Cholesterol
- 46
- Sodium
- 351
Ingredients
1 pound fish fillets, such as trout or sea bass
2 lemons, juiced
1 tablespoon olive oil, or to taste
1 tablespoon capers, minced
1 tablespoon whole red peppercorns, lightly crushed
Salt, to taste
Minced fresh parsley leaves, to taste
Grilled bread as an accompaniment
Directions
- Place fish in freezer for 10 minutes to facilitate cutting. With a very sharp knife, cut the fillets into paper-thin slices and arrange on a serving plate. In a small bowl whisk together the lemon juice and olive oil. Drizzle the dressing over the fish and sprinkle with the capers and peppercorns. Season with the salt. Let sit for 5 minutes and sprinkle with the parsley. Serve with the bread.