Carpathian swordfish

A wonderful cold meze for all hours

shutterstock1334651051 lemon, swordfish


  • 1 kg fillet
  • 100 g sugar
  • 100 gr. coarse salt
  • 200 gr. red onions
  • 100 gr. celery
  • 200 gr.
  • a little rosemary
  • a little dill
  • a little white pepper
  • a little oil for serving


step 1

Grate the fillet with the coarse salt and sugar and leave it in the fridge for 24 hours, changing the side every 5-6 hours. Remove the swordfish fillet from the brine, wash it thoroughly under running water and wipe it.

step 2

Put the fillet in a pyrex together with the vegetables, the lemon and the spices and leave them in the fridge for about two days (maximum for 60 hours) until they are all marinated together.

step 3

Serve the swordfish cold cut into thin slices with a selection of vegetables sprinkled with lemon oil.