Sweet, buttery, grilled Hawaiian kanpachi topped with a fresh, crisp and just a tad-bit spicy cucumber and jalapeno salsa.
For the Fish- 16 ounces skinless kanpachi, cut into 4 equal portions
- 1 teaspoon extra virgin olive oil
- 1/4 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
For the Salsa- 1 medium cucumber, seeded and diced
- 1 medium tomato, diced
- 1 jalapeno, seeded and finely diced
- 1/4 medium red onion, diced
- 1/2 cup loosely packed cilantro, chopped
- Juice of 1 lime
- 1 tablespoon extra virgin oilve oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cumin
- 1/8 teaspoon ground black pepper
For Serving- 1/4 cup crumbled feta cheese optional
- 1 lime cut into wedges
- Jasmine rice, prepared as directed (or use brown rice, quinoa, farro)
Preheat
grill to high heat. Clean and oil grates. Pat kanpachi dry with a paper
towel. Brush lightly with extra virgin olive oil and sprinkle with
cumin, salt and pepper on both sides. Set aside. In
a large bowl, combine cucumber, tomato, jalapeno, red onion, cilantro,
lime juice, extra virgin olive oil, salt, cumin and pepper. Stir well.
Add more salt to taste, if needed. Place
kanpachi on the grill. Grill until fish is opaque, firm and flakes
easily with a fork. The fish should reach an internal temperature of 145
degrees, as measured with a meat thermometer in the thickest part of
the fish. Flip halfway through cooking time. (A rule of thumb is to cook
fish for a total of 8-10 minutes per inch of thickness). Remove from
grill. Add
rice (if using) to a large serving platter. Place kanpachi portions
overtop rice. Spoon salsa overtop fish. Sprinkle with feta cheese.
Serving with lime wedges.
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