Fish Entertaining Entrees Italian

Kingfish crudo with Taggiasca olives, baby capers and spring onion

Name: Kingfish crudo with Taggiasca olives, baby capers and spring onion recipe
Yield: 4
Cuisine: /italian
Ingredients: ½ spring onion bulb, thinly sliced into rings; 50g pitted Taggiasca olives (from Italian grocers, substitute small kalamata or wild olives), finely chopped; 50g capers; 90ml extra virgin olive oil; 20.00 ml oil from a jar of anchovies; 1 tsp chilli oil; ¼ long red chilli, finely chopped; 30.00 ml lime juice; 200g fillet sashimi-grade kingfish, skinned, bones, sliced 5mm thick; 20.00 ml finely chopped chives; Bread, to serve (optional)

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by Alessandro Pavoni

CHEF

Apr 09, 2025

This kingfish crudo is a simple but spectacular dish that makes for easy entertaining when you still want to impress. Taggiasca olives are available from Italian delis and specialty grocers. If you can't find them, substitute small kalamata or wild olives.

½ spring onion bulb, thinly sliced into rings
50g pitted Taggiasca olives (from Italian grocers, substitute small kalamata or wild olives), finely chopped
¼ cup (50g) baby capers in brine
90ml extra virgin olive oil
1 tbs oil from a jar of anchovies
1 tsp chilli oil
¼ long red chilli, finely chopped
1½ tbs lime juice
200g fillet sashimi-grade kingfish, skinned, bones, sliced 5mm thick
1 tbs finely chopped chives
Bread, to serve (optional)

Method

1.

Place spring onion rings in a small bowl of iced water and stand for 20 minutes.
2.

To make dressing, combine the olives, capers, oils chilli and lime juice in a small bowl. Stir to combine and season to taste.
3.

To serve, arrange sliced fish on a serving plate. Stir chives into dressing, then spoon over fish. Drain onion rings and arrange on top of fish. Season with salt flakes and serve with bread to mop up the dressing.