Swordfish Rose with Grapefruit Segments

Ingredients

200 g sliced Pesce Spada, 1 white grapefruit, 1 red grapefruit, fennel fronds, extra-virgin olive oil.

Method

Arrange thin slices of swordfish to form a rose in the centre of the plate, drizzle over a little oil. Remove the peel and pith from the two grapefruit and cut out the segments, trim away the white membranes. Arrange the segments over the swordfish and garnish with tufts of fennel fronds.

Recommended wine: Malvasia Istriana

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