Monkfish Carpaccio with Zucchini
2 servings
45 minutes
Sea monkfish carpaccio with zucchini is an elegant dish of Italian cuisine that embodies Mediterranean traditions. The monkfish, tender and firm, gains refined freshness from a marinade of lime, basil, and olive oil. The thin slices of fish melt in the mouth, while the green zucchini noodles add lightness and a crunchy texture to the dish. The balance of sweetness, acidity, and aromatic herbs makes this carpaccio an exquisite choice for gourmets. It can be served as a light appetizer for a romantic dinner or as a stylish dish on a festive table, garnished with greens and fresh citrus notes. Inspired by Italian culinary art, it combines simplicity in preparation with gastronomic perfection, highlighting the natural flavors of high-quality ingredients.
1
Cut the zest from the lime, chop it finely, and squeeze the juice. Chop the basil, mix it with the zest, add oil, sugar, and salt.
- Lime: 1 piece
- Basil: to taste
- Olive oil: 3 tablespoons
- Sugar: 1 teaspoon
- Sea salt: 0.5 teaspoon
2
Place the fillet in a plastic bag, pour in the prepared mixture. Release the air from the bag, tightly seal it, and leave it at room temperature for 15 minutes to marinate the fish. After 15 minutes, put the bag in the freezer for half an hour.
- Monkfish fillet: 400 g
- Lime: 1 piece
- Basil: to taste
- Olive oil: 3 tablespoons
- Sugar: 1 teaspoon
- Sea salt: 0.5 teaspoon
3
Peel the zucchini, cut it into thin noodles. The zucchini itself is not needed, it can be used for another dish. Soak the green noodles in lime juice and then use them for decoration.
- Zucchini: 2 pieces
- Lime: 1 piece
4
Take the fillet out of the freezer, slice it very thinly with a sharp knife, and arrange it on a plate so that the pieces slightly overlap each other. Garnish with green zucchini noodles.
- Monkfish fillet: 400 g
- Zucchini: 2 pieces