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

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

Ingredients

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
Salt
Pepper
Warm flatbread to serve*

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

Method

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.

Recipe provided by Husk & Vine Kitchen and Bar


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