Kanpachi With Fresh Salsa

Serves: 4

This pan-fried Kanpachi is served with crispy fingerling potatoes, tender white asparagus and crunchy sugar snap peas for a filling and beautiful dinner. If you’re looking to create an upscale entree, this recipe is absolutely the way to go.


  • 4 x 6 oz Kanpachi fillets salt
  • freshly ground pepper
  • 3 tablespoons olive oil, divided
  • 2 tomatoes, roughly chopped
  • 2 green onions, roughly chopped
  • 1 avocado, stone removed, flesh roughly chopped
  • 1 cucumber, peeled and roughly chopped
  • 1 small jalapeño, seeds removed, finely chopped
  • 1 lime, zest and juice of
  • 1 small bunch cilantro, roughly chopped


  1. Place a large frying pan on the stove over a medium high heat. Season the Kanpachi fillets with salt and pepper. Add 2 tablespoons of oil to the pan, when hot, add the Kanpachi fillets (you may have to cook them one at a time depending on the size of your pan). Cook for 3 minutes.
  2. While the Kanpachi is cooking, make the salsa by adding the remaining ingredients together, plus 1 tablespoon of olive oil. Taste and season with salt and pepper.
  3. Turn over the fish and cook for another 3 minutes or until done to your liking. Remove from the pan and serve with the fresh salsa.
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