Simple Swordfish Crudo
I used to be totally intimidated by the idea of making crudos or any raw fish at home. But once I tried it, I realized how simple (and gratifying) it actually is. All you need is really good fish and a few complimentary toppings. That’s it.
This version with lemon, olive oil, pistachio, and flaky salt feels super fancy but takes minutes to pull together. It’s more of a method than a strict recipe, and that’s what I love about it. Once you get comfortable with the technique, you can switch up the fish and toppings depending on what you have on hand and what’s in season.
Ingredients
1 swordfish filet (previously frozen) - I get mine from Whole Foods
Extra virgin olive oil
Fresh lemon juice + zest
Crushed pistachios
Chopped Mint
Flaky sea salt
To prepare:
If your swordfish is fresh and not previously frozen, freeze for 24 hours to kill any bacteria. When ready to use, defrost in the fridge (not at room temp or in water) and pat dry.
Using a sharp knife, slice the filet into thin sashimi-style slices and lay them flat on a chilled plate.
Drizzle with olive oil and fresh lemon juice, then top with lemon zest, pistachios, chopped mint,and your flaky salt. Serve immediately.
Notes:
Make sure to source high-quality/sushi-grade fish. Most reputable fishmongers and grocery stores will label it, or you can ask.
Freezing the fish is essential unless you are curing it.
Try this same method with other fish like tuna, snapper, or salmon. Switch up the toppings - maybe grapefruit and soy sauce, or yuzu and sesame seeds.
