Of all the carpaccios on La Giostra’s menu, the swordfish is the most luxuriant. Our version is marinated in lemon and served atop peppery arugula.

Serves 6

Prep Time: 15 minutes

Cook Time: 30 minutes

To prepare the fish, use a very sharp fillet knife and cut the swordfish into paper-thin slices. If you aren’t comfortable with your knife skills, ask your fishmonger to prepare it for you.

Place the slices into a deep baking dish and cover with lemon juice. Refrigerate for 30 minutes.

Remove from dish and pat dry.  In a large bowl, mix olive oil, thyme, red pepper flakes, salt, and pepper. Place the fillets in the oil mixture and coat thoroughly.

Line the bottom of a large serving platter with the arugula and dress lightly with a squeeze of lemon, salt and pepper. Remove the fillets from the oil mixture, allowing the excess oil to drain back into the bowl, and arrange on top of arugula.