Kanpachi With Fresh Salsa

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.

INGREDIENTS:

• 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

DIRECTIONS:

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.