Kanpachi (Amberjack)


Two 6 oz portion Forever Oceans™ Kanpachi (Amberjack)

1 lb dry black-eyed peas

1 yellow onion quartered

2 cloves garlic diced

2 Tbsp chopped Fresh Thyme 

1 jalapeno

1 tsp lemon zest

2 qts chicken stock or vegetable stock

Salt and pepper to taste

Olive oil 3 Tbsp


How to make: 

In a 4” half hotel pan, pour in all ingredients, and stir. Cover with parchment and foil, roast in the oven at 350 for 45 minutes


After 45 minutes, open the pan and check to see if peas are tender. If finished, strain and discard the onions.


Black-Eyed Pea Relish


1 red onion finely diced

½ tsp small-diced jalapeno

1 Tbsp lemon zest

3 Tbsp olive oil

Salt and pepper

1 Tbsp red wine vinegar

How to make:

Miix all together and check seasoning.


Collard Greens


1 qt finely julienned collard greens de-stemmed

4 strips bacon diced and rendered and drained

1 small-diced shallot

1 clove garlic small-diced

2 Tbsp balsamic

2 Tbsp apple cider vinegar

Salt and pepper

1 Tbsp olive oil


How to make:

Heat a sauté pan on high, add oil, once hot add collards, and bacon, shallots, and garlic. Quickly sauté greens, add vinegars, salt, pepper, then reduce.


Pickled Red Onions


1 lb red onion julienned

1 cup red wine vinegar

2 Tbsp hot sauce

.5 Tbsp salt

1 cup water


How to make:

Toss all together and let sit for 24 hours


How to plate:

Sear Forever Oceans™ Kanpachi (Amberjack) in a sauté pan, finish in the oven. Then quickly sauté the greens. Plate greens, relish, place the Yellowtail on top, and top the fish with 2 Tbsp pickled red onions. Drizzle Forever Oceans™ Kanpachi (Amberjack) with olive oil


Original Recipe:

Chef Drew Ward

Corporate Executive Chef at Artisanal Brewing Ventures


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