I love colorful food, and this dish screams of warm summer evenings by the pool! Yes, it’s already November and the darker evenings have already started to roll in. So let’s bring a little sunshine back into the kitchen with this colorful family dinner tonight. Big bonus, it only takes about 30 minutes from start to finish. So get the kids on with homework, pour a glass of wine, step into the kitchen and let’s begin. 


Take two large frying pans and set them on the stove, cook the Forever Oceans™ Kanpachi (Amberjack) in one and the squash in the other, both take approximately the same amount to cook. While they are cooking, grab the salad items, throw them into a large bowl, add the dressing, toss and serve and we are ready to sit and eat. It’s that simple, then let’s remember those beautiful summer sunsets as we tuck into a beautiful warm inviting dinner. 

Kahala with Spaghetti Squash and Kale Salad

Forever Oceans™ Kanpachi (Amberjack) with Spaghetti Squash and Kale Salad 

Serves 4


4x 6oz portions of Forever Oceans™ Kanpachi (Amberjack) (salmon, seabass, hake, or your favorite fish)

Maldon salt

Freshly ground black pepper

8 tablespoons olive oil, divided

4 cups spaghetti squash

1 cup Thai basil leaves, rolled and sliced

1 Thai red chilli, seeds removed, flesh roughly chopped

4 cups fresh baby kale, roughly chopped

2 tablespoons balsamic vinegar

1 cup pomegranate seeds

¼ cup pecan nuts, roughly chopped


How to make:


Season the Forever Oceans™ Kanpachi (Amberjack) with salt and pepper. Take a large frying pan and place over a medium high heat on the stove. Add 2 tablespoons of oil, when hot add the Forever Oceans™ Kanpachi (Amberjack) filets, cook for 3 to 4 minutes, then carefully turn each portion over. Continue to cook for a further 2 to 3 minutes or until cooked through. Remove each filet from the pan and place on a plate lined with dish paper, set aside.


Take a large frying pan and place over a medium to high heat on the stove, add 2 tablespoons of oil, when hot add the squash, basil leaves and Thai chili, cook for 4 to 6 minutes until tender, taste and season if needed, stir together and turn off the heat.


To make the salad, place the kale into a large bowl, season with salt and pepper, pour over the remaining oil, balsamic vinegar, add the pomegranate seeds and pecans, toss together.


To serve, place equal amounts of salad onto four plates, spoon over the cooked squash, top with a portion of Forever Oceans™ Kanpachi (Amberjack)


And don’t forget to follow Forever Oceans on our social media platforms below!

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Original recipe:

Mark William Allison

Corporate Executive Chef Forever Oceans