4 oz Forever Oceans™ Kanpachi (Amberjack), diced

3 Tbsp Yuzu juice

Salt and freshly ground pepper, to taste

2 fl oz Arbequina Olive Oil

1 ½ tsp cilantro stems, minced 

¼ oz red onion, thinly sliced 

1 oz green apple, thinly sliced 

1 oz pomegranate arils

1 orange, zested

¼ tsp black garlic infused sea salt


How to make:

In a chilled mixing bowl, marinate the Forever Oceans™ Kanpachi (Amberjack) in the yuzu juice and season with salt and pepper. 

Allow to sit for at least 10 minutes (no more than 30 min). Using a slotted spoon, transfer the Forever Oceans™ Kanpachi (Amberjack) to a serving plate and neatly arrange the fish. 

Drizzle the olive over the fish and allow it to pool around the empty spaces on the plate.  Neatly garnish the plate with the red onion, green apple and pomegranate arils.  

Finish the plate with the minced cilantro stems, freshly zested orange and the black garlic sea salt.


Original Recipe:

Chef Shea Zappia

Culinary Specialist, SYSCO FOODS

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