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Photo of Kingfish carpaccio with orange, dill and capers by WW

Kingfish carpaccio with orange, dill and capers

2
Points®
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
4
Difficulty
Easy
Super finely sliced kingfish served with a refreshing citrus salad with orange segments, baby fennel and fresh dill.

Ingredients

Orange(s)

2 medium, segmented

Capers, rinsed, drained

1 tbs

Fennel

1 baby, shaved

Fresh dill

1 tbs, chopped

Kingfish, raw

500 g, sashimi-grade (see note)

Olive oil

1 tbs, extra-virgin

Instructions

  1. Combine orange segments, capers, fennel and dill in a bowl. Toss to combine.
  2. Thinly slice kingfish and place on 4 plates. Drizzle with oil and top with orange mixture. Sprinkle with salt and pepper to serve.

Notes

SERVING SUGGESTION: Mixed salad leaves drizzled with lemon juice, plus crusty wholegrain bread. TIPS: Sashimi-grade fish is very fresh and handled gently to maintain its quality. It is available from fish markets and good quality fishmongers but must be eaten the day it is purchased. You could also use sashimi-grade tuna or salmon.

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