KINGFISH CARPACCIO
Simply the best way to enjoy fresh fish, whether you caught it yourself or picked some up from our seafood counter. This dish is a perfect starter or shared dish that sings summer and makes use of some of the season’s best produce – Curious Croppers tomatoes.
Ingredients
400 grams fresh Kingfish fillet, skinned and boned
1 small fennel bulb, finely sliced on mandolin, and fennel tops roughly chopped
¼ cup of sliced pitted green olives
¼ cup of Romulo capers, rinsed well
½ punnet of Curious Croppers summer medley cherry tomatoes, chopped
50mls extra virgin olive oil
30mls of fresh lemon juice (about 2 juicy lemons)
Freshly ground black pepper
Method
Thinly slice the Kingfish with a sharp knife and divide the fish evenly between 4 serving plates
Combine all the other ingredients in a bowl and mix together gently
Spoon the mix over the Kingfish and lightly season with freshly ground black pepper and serve