Carpaccio di Pesce

Name: Carpaccio di Pesce
Yield: 4 servings
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

Recipe courtesy of Padma Lakshmi

Watch how to make this recipe.

Carpaccio di Pesce

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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

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.