Swordfish Carpaccio with Arugula
(Carpaccio di Pesce Spada)
Ingredients:
4 (1/4-inch thick) large slices swordfish, about 3/4 pound
Salt to taste
1 to 2 tablespoons very finely minced shallots
Juice of 1 large lemon
1/2 cup extra-virgin olive oil
1/2 pound arugula, thoroughly washed and stems removed
Directions:
Place swordfish slices between 2 large sheets of plastic wrap, and pound them gently until they are thin, almost transparent. Don't pound them too thin.
Put slices on individual serving dishes.
Season with salt and sprinkle with minced shallots.
Dribble some lemon juice and about half of olive oil over each slice, cover plates with plastic wrap and refrigerate 1 to 2 hours.
Put arugula in a bowl and season with salt.
Toss salad with remaining olive oil and a few drops of lemon juice.
Pile a small mound of arugula over swordfish and serve. Makes 4 servings.