Paprika, garlic and onion powder dusted over the flesh of the Forever Oceans Kanpachi gives a spicy, yet slightly sweet and smoky grilled taste to this amazing fish. As if that weren’t enough, the fish is topped with slices of freshly grilled peaches, which compliment the buttery richness of the Kanpachi. The peaches add a velvety quality like no other to finish off this family treat. 


Grilled Forever Oceans Kanpachi with Fresh Peaches

Serves 4



4x 8oz filets or loins

2 tablespoons olive oil

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon Smoked paprika 


Freshly ground black pepper

4 fresh in season peaches, stone removed and cut into quarters

2 lemons

Salad leaves

Favorite dressing


How to make:

Place the griddle pan on the stove over a medium heat. Brush the Forever Oceans Kanpachi filets/loins lightly with olive oil, then lightly dust with onion powder, garlic powder, paprika, salt and pepper. Place each portion onto the griddle pan and cook for 3 to 4 minutes, then carefully turn each portion over and continue to cook for a further 2 to 3 minutes or until cooked through. Remove from the pan and set aside.


Add the peach quarters and lemon halves onto the griddle. Cook the peaches and lemons for 3 to 4 minutes, turning until evenly charred, remove from the pan and set aside. 


Take a large bowl and add the salad leaves, drizzle with your favorite salad dressing, lightly toss. 


To serve: Place the grilled Kanpachi portions onto four plates, spoon over the grilled peaches, add an even amount of salad and half a lemon to each plate.


Original recipe:

Mark Allison, Corporate Executive Chef

Forever Oceans

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