Kingfish carpaccio with orange, dill and capers
2 medium, segmented
baby capers, rinsed, drained
1 baby, shaved
1 tbs, chopped
500 g, sashimi-grade (see note)
1 tbs, extra-virgin
- Combine orange segments, capers, fennel and dill in a bowl. Toss to combine.
- Thinly slice kingfish and place on 4 plates. Drizzle with oil and top with orange mixture. Sprinkle with salt and pepper to serve.