Swordfish is "cooked" very gently in citrus juices in this simple recipe, perfect for fish lovers. Swordfish, tomatoes, shallot, mint, lemon juice and oil combine to create a light, fresh dish that tastes delicious with a little warm bread.
- 500g swordfish
- 1 punnet cherry tomatoes
- 1 shallot
- 2 tbsp. capers
- Juice and zest of 2 lemons
- 1 tbsp. extra-virgin olive oil
- Small handful freshly chopped parsley
- 1 tbsp. freshly chopped mint
- Salt and pepper
Chop the swordfish into small cubes. Halve the tomatoes and scoop out the seeds, then squish in a glass bowl using a fork.
Finely dice the shallot and chop the capers. Add to the bowl along with the swordfish, lemon juice and zest, olive oil, parsley, mint and salt and pepper to taste. Stir well. Cover and marinate in the fridge for at least an hour.
Stir the tartare regularly and marinate until the fish is "cooked" to your liking.