Swordfish Carpaccio with Pink Grapefruit, Pink Peppercorns and White Balsamic by Husk & Vine Kitchen and Bar


500 g Sashimi grade swordfish thinly sliced
1/2 pink grapefruit segmented
1 Tbs crushed pink peppercorns
2 Tbs white balsamic vinegar
2 Tbs Olive oil
1/2 tsp honey
Warm flatbread to serve*

*Tip: the swordfish is best eaten with warm bread at Husk and Vine we recommend pairing with our flatbread.


Divide the thinly sliced swordfish between 4 plates.

Season with a salt and freshly ground pepper.

Whisk white balsamic, olive oil and honey together.

Lay the grapefruit over the swordfish and dress evenly with the white balsamic dressing.

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