Maggie Beer

Kingfish Carpaccio

For more recipes like this, Join Maggie's Food Club

Step 1: Cut the kingfish fillet into thin slices across the grain and arrange in a radiating circle around the serving dish.

Step 2: In a small bowl, cover shallots with Verjuice. Let stand for 5 minutes.

Step 3: Add the shallot, capers, basil leaves, watercress and zest of the lemon to a mixing bowl and season to taste, being careful not to add too much salt as the capers will give some of the seasoning that is required.

Step 4: Refrigerate fish until ready to serve. Then divide the fish evenly across four plates and drizzle with Extra Virgin Olive Oil.

Maggie's Tip: Raw fish needs to be kept chilled. Wrap lemon without rind in plastic and refrigerate for next day’s vinaigrette.


  1. To taste salt flakes
  2. 1 lemon rind zested
  3. 350g 1 bunch watercress washed, stemmed, dried
  4. 4 or 5 basil leaves torn
  5. 50g 1/4 cup capers rinsed and chopped
  6. 20ml 1 tbspn Verjuice
  7. 25g 1 medium golden shallot minced

Kingfish Carpaccio appears in

Add to your favourites

Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox