Kingfish carpaccio with orange, dill and capers
2 - 4
PersonalPoints™ per serving
Super finely sliced kingfish served with a refreshing citrus salad with orange segments, baby fennel and fresh dill.
2 medium, segmented
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.
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.