Lisa,
For Swordfish Carpaccio* (carpaccio di spada) this was the best English-language recipe I could find:
http://www.thepinkdumpling.com/2015/07/ ... carpaccio/Particularly, that version shows how to pound the swordfish paper-thin if you can't slice it really thin. Generally I can, but I have a very sharp filleting knife.
Summarizing various recipes in Italian:
- 1/2 to 1lbs swordfish steak, sliced very thin
- Lemons
- Olive oil
- Salt
- Optional garnishes (see below)
Put swordfish slices in overlapping layers in glass pan. Douse the swordfish slices in fresh-squeezed lemon juice until soaking. Drizzle generously with good olive oil. Cover and refrigerate for 2 to 6 hours.
Take out, drain, arrange on a platter, salt lightly and drizzle with oil again. Add garnishes, which could include any of the following: coarse-ground black pepper, argula leaves, capers, orange slices, or fresh dill and/or parsley.
(* carpaccio as a name refers to the red color of the well-known beef version, so technically this version should not be carpaccio, except that everyone calls it that, including the Italians)