Grilled Kanpachi With Napa Cabbage Salad And Fresh Peaches
Serves: 4
Eating healthfully doesn’t mean sacrificing flavor. Grilled Kanpachi served with fresh napa cabbage salad and ripe peaches makes this healthy dish delicious too!
INGREDIENTS:
- 4 x 6 oz Forever Oceans Kanpachi fillets
- 2 tablespoons of sesame oil
- Sea salt
- Freshly ground black pepper
- 2 fresh peaches, stone removed, fresh cut into wedges
SALAD:
- 1 head napa cabbage, small to medium in size, cut in half then sliced thinly
- 1 medium carrot, washed and peeled, cut into thin matchsticks
- 1 medium red bell pepper, seeds removed, flesh cut into thin matchsticks
- 1 medium red chili pepper, sliced
- 2 green onions, thinly sliced
DRESSING:
- 4 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 2 tablespoons fresh orange juice
- 1 tablespoon low in sodium soy sauce
- 1 tablespoon local honey
- 1 tablespoon freshly chopped cilantro
- 1 tablespoon rice seasoning (optional)
- 1 lime cut into wedges
DIRECTIONS:
- Brush the Kanpachi fillets with the oil, season with salt and pepper. Turn on the grill or place a large griddle pan on the stove over a medium to high heat. When hot, carefully lay the Kanpachi fillets on grill bars or into the griddle pan, add the sliced peaches. Cook for 3 to 5 minutes, then carefully turn the Kanpachi and peaches over, continue to cook for another 3 to 4 minutes or until cooked.
- Add all the salad ingredients into a large bowl and toss to combine. Whisk all the dressing ingredients together then pour over the salad and lightly toss to combine.
SALAD:
FOREVER OCEANS KANPACHI:
- Season the Kanpachi lightly with salt and pepper
- Place a medium size frying pan on the stove over a medium to high heat, and add the oil.
- Carefully place each piece of Kanpachi skin side down into the hot pan. Cook for 2 to 3 minutes, then turn over, allow to cook a further 2 to 3 minutes or until cooked to your liking.
TO SERVE:
- Place equal amounts of salad on four large plates, place on Kanpachi, then top with grilled peaches, sprinkle over rice seasoning and serve with wedges of lime.
