Kanpachi Risotto with Amaroso Sauce
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.
- 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!
Roasted Baja Kanpachi
Perfectly roasted Baja Kanpachi over Umbrian lentils with red cabbage.
Poached Baja Kanpachi
Olive oil poached Baja Kanpachi with zucchini and charred carrots in a scallop butter reduction.
Pub-style Baja Kanpachi collars make for a great appetizer.
Grilled Kanpachi Collars
Grilled Baja Kanpachi collars large enough for a main course.
Yuzu Kosho Kanpachi Collars
Grilled Baja Kanpachi collar with Yuzu Kosho and chives.
Kanpachi Kissed by Coals
Smoky Baja Kanpachi loins lightly kissed by coals.
Kanpachi Over Coals
Charred Kanpachi ceviche with roasted meyer lemon, purple radish and puffed quinoa.
Kanpachi Cara Cara Orange Over Coals
Baja Kanpachi lightly seared over coals with cara cara orange, pickled fresno chili, and garnished with nasturtium.