Grilled Kanpachi With Napa Cabbage Salad And Fresh Peaches

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:

1. 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.
2. 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:

1. Season the Kanpachi lightly with salt and pepper
2. Place a medium size frying pan on the stove over a medium to high heat, and add the oil.
3. 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:

1. 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.