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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

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Baja Kanpachi
 

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Baja Kanpachi
 

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Baja Kanpachi
 

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Baja Kanpachi
 
 

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Baja Kanpachi

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Baja Kanpachi
 
 

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Baja Kanpachi
 

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Baja Kanpachi

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Baja Kanpachi
 

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Seared Baja Kanpachi