Swordfish Orange Tartare

And yet I had been so far-sighted! Back in December I had kindly ordered Santa Claus to spare the set of pans by Le Creuset and the latest Kitchen Aid and to send me instead to the Mediterranean aboard a yacht, to be rocked by gentle waves and spoiled by July's sun and fresh fish of the day.
But at this point I honestly think he didn't understand. No sign of the yacht. The sun, he sent it to different horizons to warm some young bathing beauty. The waves are oceanic monsters spitting wind and freezing fog. As for the Le Creuset and the Kitchen Aid, I've given up on them long time ago.

Swept away by the usual fate amidst the greyness of the city in August, I find myself with a piece of fish. Fresh, they say.
Santa Claus, ever tried tartare with oranges?


Swordfish Orange Tartare
for 2 (me and Santa Claus)

fresh swordfish fillet about 300 gr.
orange, small 1
shallot 1
salt-packed capers a handful
parsley, basil, mint a handful each
salt, pepper, olive oil, lemon juice to taste

Cut off the skin from the fish fillet (if necessary) and dice it not too finely. Mince the shallot, the capers, rinsed from their salt, and a generous amount of parsley, basil and mint. Grate the orange zest. In another bowl, whisk together the juice of the orange, few drops of lemon juice, oil, salt and pepper. Dress the fish with this marinade, adding the minced herbs and capers. Mix well and refrigerate for few hours. Before serving, drain the fish from the marinade.