Kanpachi Piccata with Quinoa and Arugula

Serves 6



6 portions Kanpachi (3-4 oz each)

1 cup fresh squeezed lemon juice

Lemon zest from 2 lemons

½ – 1 cup dry white wine to taste- such as a Pinot Grigio

6oz capers- half chopped half left whole

1 shallot- diced

1.5 cup dry Tri-color quinoa

3 cups vegetable stock

Olive oil

6oz Butter

8oz Grape tomatoes- halved

Parsley- roughly chopped

Flour – for dredge




1. In a medium saucepan, bring to a boil 3 cups of vegetable stock.  Once boiling, drop your 1.5 cup of quinoa in.  Reduce to a simmer and cook for 15 minutes. Take off heat fluff up with a fork, add 3 tbsp of butter. Salt to taste. Stir to combine

2. In an 8×8 baking dish, add enough flour to cover the bottom of the dish by 1 inch.  Add plenty of salt and pepper- mix with a fork.  Take your portions of Kanpachi, and dredge all sides with flour, ensuring to pat off any excess.

3. In a large sauté pan, heat up 1 tbsp of butter and 1 tbsp of olive oil.  Once hot, add three to four of your Kanpachi filets to the pan (however many you can fit in the pan comfortably with space, not touching). Cook for 4 minutes on each side.  Remove from pan and continue with the same method until all fish portions are cooked- adding additional butter and oil to the pan as needed

4. Once all of your fish is cooked, add 1 tsp of butter and olive oil to the pan, add your shallot.  Cook till translucent

5. Add your white wine and lemon juice to your sauté pan.  Bring to a simmer- add your capers

6. Add 2 tbsp of butter to your sauce- add salt and pepper to taste.  Add more lemon juice if you prefer a more acidic sauce or more wine.

7. Optional: if you would like a sauce that has a slight thickness, you can add 1 tsp of flour to your sauce.  Whisk together and let cook for a minute or two.

8. In a large bowl, take your arugula, toss in a very light amount of olive oil


To plate:

1. Lay your quinoa on your plate first

2. Take your Kanpachi filet and place over your bed of quinoa

3. Spoon your lemon wine sauce over your fish and quinoa- top with your lemon zest, arugula salad, your halved cherry tomatoes, and parsley

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