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All RECIPES & DISHES

 

COOKED

 

Kanpachi Risotto with Amaroso Sauce

(serves 8)

Balsamic Caper Sauce:

- 4 fl oz Capers (including juice)

- 24 fl oz White Wine

- 48 fl oz White Balsamic Dressing

- 1 fl oz creamed Garlic

- add 8 lbs of 1 1/2 diced Hothouse Tomatoes - bring to a simmer with sauce.

Kampachi Fillets:

- 25x 3-4 oz Kampachi fillets (lay out on baking tray with salt/pepper and a brush of garlic butter). Bake at 500 degrees F.

4 K Risotto:

- 72 fl oz Fish Stock

- 16 fl oz Parmesan Cheese

- 1 qt 1/4 diced Tomato

- 4 fl oz Lemon Juice

- 8 fl oz Dill (chopped)

Simmer/stir in pot. Divide the Balsamic capper sauce out onto the platters. Place 3 fillets roast Kanpachi slices over down the center. Sprinke with chopped parsley. Serve and enjoy!

Baja Kanpachi risotto with amaroso sauce
Baja Kanpachi risotto with amaroso sauce

Roasted Baja Kanpachi

Perfectly roasted Baja Kanpachi over Umbrian lentils with red cabbage.

Baja Kanpachi
Baja Kanpachi
 

Poached Baja Kanpachi

Olive oil poached Baja Kanpachi with zucchini and charred carrots in a scallop butter reduction.

Baja Kanpachi
Baja Kanpachi
 

Kanpachi Collars

Pub-style Baja Kanpachi collars make for a great appetizer.

Baja Kanpachi
Baja Kanpachi
 

Grilled Kanpachi Collars

Grilled Baja Kanpachi collars large enough for a main course.

Baja Kanpachi
Baja Kanpachi
 

Yuzu Kosho Kanpachi Collars

Grilled Baja Kanpachi collar with Yuzu Kosho and chives.

Baja Kanpachi
Baja Kanpachi
 
 

Kanpachi Kissed by Coals

Smoky Baja Kanpachi loins lightly kissed by coals.

Baja Kanpachi
Baja Kanpachi

Kanpachi Over Coals

Charred Kanpachi ceviche with roasted meyer lemon, purple radish and puffed quinoa.

Baja Kanpachi
Baja Kanpachi
 
 

Kanpachi Cara Cara Orange Over Coals

Baja Kanpachi lightly seared over coals with cara cara orange, pickled fresno chili, and garnished with nasturtium.

Baja Kanpachi
Baja Kanpachi
 

Joe's Crudo Over Coals

Chef Joe gives us his take on Baja Kanpachi Crudo 'kissed with coals'.

Baja Kanpachi
Baja Kanpachi

Baja Kanpachi with Nori-Butter

Baja Kanpachi with house made nori-butter.

Baja Kanpachi
Baja Kanpachi
 

Kanpachi Burger

A pub classic, the Baja Kanpachi Burger is sure to please!

Baja Kanpachi
Baja Kanpachi
 

Seared Baja Kanpachi

Baja Kanpachi
Baja Kanpachi
 
 

Seared Kanpachi Steaks

Vertical steak cuts of Baja Kanpachi quickly seared over a wood fire under rotisserie duck fat.

Baja Kanpachi
Baja Kanpachi
 

Applewood Kanpachi

Vertical Baja Kanpachi steaks seared over an applewood fire.

Baja Kanpachi
Baja Kanpachi

Smokey Alderwood Kanpachi

Baja Kanpachi
Baja Kanpachi

A pub classic, the Baja Kanpachi Burger is sure to please!

 
 

Kanpachi Kabobs

Great for the BBQ, Kanpachi Kabobs are your classic recipe: simply take some medium sized kanpachi slices and add in some of your favorite veggies. Place on grill and sear until golden.

Baja Kanpachi
Baja Kanpachi

Kanpachi Skewers

Always a favorite h'orderve, Kanpachi skewers are extremely easy to prepare. Simply cut a number of thin slices (not too thin), place on skewers, and lightly sear.

Baja Kanpachi
Baja Kanpachi
 

Smoked Kanpachi & Eggs

Start the day out right with a healthy serving of protein and omega-3; smoked Baja Kanpachi served with labneh, cuccumber & radish, soft eggs and toast.

Baja Kanpachi
Baja Kanpachi
 

Crispy Kanpachi with Dill & Turmeric Sauce

Crispy Baja Kanpachi with Dill and Turmeric sauce, caramelized onion and risp crisp.

Baja Kanpachi
Baja Kanpachi
 

Kanpachi Wraps

Fresh, zesty Baja Kanpachi wraps.

Baja Kanpachi
Baja Kanpachi
 

Beer Battered Kanpachi Tacos

Beer battered tacos made with Baja Kanpachi, cabbage-kale slaw, pepper crema, chipotle sala roja, radish, and lime.

Baja Kanpachi
Baja Kanpachi
 
 

Kanpachi & Chips

English tradition meets Baja zest in this new take on a classic favorite.

Baja Kanpachi
Baja Kanpachi
 

Kanpachi Sashimi with Citrus Ginger Sauce

Baja Kanpachi sashimi with citrus ginger sauce
Baja Kanpachi sashimi with citrus ginger sauce

(serves 8)

Citrus Ginger Sauce (yields 8 fl oz):

- 30g oil

- 25g ginger

- 10g garlic

- 100g orange juice

- 25g lemon juice

- 25g lime juice

- 25g Ponzu

- 10g Honey

Slice the Kanpachi back loins into almost paper thin coins at an angle and lay 12 slices out on medium plates. Dress the loins very lightly with the citrus ginger sauce. Serve with some wasabi and pickled ginger.

 

RAW

Kanpachi Sashimi Tacos

(serves 8)

Sriracha Aioli (yields 24 fl oz):

- 450g Mayonnaise

- 115g Sour Cream

- 60g Sriracha Sauce

- 30g Lemon Juice

- 1 1/2 T Koscher Salt

Egg Roll Cups:

- place egg roll wrapper in deep fryer. After about 5 seconds it should begin floating. Remove from deep fryer and use 3 oz ladle to form the egg roll wrapper into a cup shape (note: the edges of the wrapper should be just at or below the surface of the shortening. If you push it in too deep the edges will come up too high and not form an "open flower" shape. You want the edges to come our parallel so that you get proper plate coverage.). Hold down in the shortening for approximately 45 seconds then place upside down to drain.

Sesame Kampachi Sashimi:

- one loin should be enough for this step (need 28-30 oz of Kampachi after searing)

- cover Kampachi 1/4 loin with black and white sesame seeds, pushing them into the flesh for complete coverage (75g of seeds will cover 1.37kg kampachi).

- sear the Kampachi in a large frying pan over high heat starting with 1/12 fl oz to 2 fl oz of oil. If the loin will not fit fully in the pan, cut it in half across and place both sections in the pan.

- make sure there is enough oil under each section to brown quickly and fully. Add a little more oil every time you turn the Kampachi. There are three sides to brown.

- sear approximately 1 minute per side. The White Sesame seeds should turn nice and golden.

- Season the outside of each section with 1 t each of Kosher Salt and Coarse Pepper just before you turn that section down into the oil.

Place the following inside a fried egg roll wrapper (from the bottom up):

- #60 Scoop of Guacamole

- 1 oz Cole Slaw mix tossed with 1/2 T Cole Slaw Dressing

- #60 scoop Pico de Gallo (drained)

- 1 oz slice prepared Sesame Kampachi Sashimi

- 1/2 T Siracha Aioli

- 1 leaf of Cilantro 

Baja Kanpachi sashimi tacos
Baja Kanpachi sashimi tacos