Ingredients

Ingredients for kanpachi filet:

  • Forever Oceans Kanpachi Filet – approx. 6 ozs.
  • Grapeseed Oil – 1 Tbsp.
  • Butter – 1 Tbsp.
  • Thyme – 1 sprig
  • Shallot – 1/2 ea.
  • Meyer Lemon – 1/2 ea.
  • Salt – to taste
  • Pepper – to taste

 

Ingredients for hearts of palm salad:

  • Hearts of palm – 1 portion, outer layer removed, sliced on a bias
  • Florida citrus and pink peppercorn vinaigrette – 1 Tbsp. (see recipe)
  • Citrus Zest – 1 tsp.
  • Salt – to taste
  • Pepper – to taste
  • Mixed Herbs – 1 tsp.
  • Florida Citrus & Pink Peppercorn Vinaigrette
  • Blood Orange – 1 ea., juiced and zested
  • Meyer Lemon – 1 ea., juiced and zested
  • Lime – 1 ea., juiced and zested
  • Dijon Mustard – 1 Tbsp.
  • Honey – 1 Tbsp.
  • Crushed Pink Peppercorns – 1 Tbsp.
  • Mixed Herbs – 1 Tbsp.
  • Grapeseed Oil – up to 1 cup
  • Salt – to taste
  • Pepper – to taste
  • Ingredients for Purple Rice Grits
  • Ride Middlin’s Grits – 1/2 cup
  • Whole Milk – 1/2 cup
  • Chicken Stock – 1 cup
  • Salt – to taste
  • Pepper – to taste
  • Fresh Bay Leaf – 1 ea.
  • Thyme – 1 sprig
  • Butter – 1 Tbsp.

Ingredients for for Avocado Mousse:

  • Hass Avocados – 2 ripe
  • Fresh Squeezed Lime Juice – 1 Tbsp.
  • Buttermilk – 2-4 ozs.
  • Salt – to taste
  • Pepper – to taste

Instructions

Procedure for filets: 

  1. Heat oil in a nonstick pan over medium-high heat
  2. Dry fish filet and season
  3. Add to pan and sauté until golden brown
  4. Flip and reduce heat
  5. Add thyme, shallot, lemon, and butter
  6. Baste fish with the infused brown butter until just cooked through
  7. Reserve for service

Procedure for hearts of palm salad:

  1. Combine all ingredients, mix well, and chill for at least 30 minutes
  2. Reserve for service

Procedure for Florida Citrus & Pink Peppercorn Vinaigrette: 

  1. Either using a blender or a mixing bowl and whisk, combine the juices, honey, peppercorns, and mustard completely
  2. Slowing emulsify in the oil
  3. Taste and adjust seasoning once desired consistency is reached, I like a 3 to 1 ratio of acid to oil in general however there will be a variance depending on the acidity level of your citrus

Procedure for Purple Rice Grits:

  1. Bring milk, chicken stock, bay leaf, & thyme to a simmer and allow to steep for a few minutes to infuse the flavors
  2. Slowly whisk and stream in the middlin’s to keep from clumping
  3. Simmer, stirring often to cook the rice until it becomes like polenta or grits, creamy and thickened. Add additional stock or milk to reach the desired texture
  4. Season as needed and stir in the butter
  5. Reserve for service

Procedure for Avocado Mousse:

  1. Using a Vitamix, puree all ingredients until a very smooth and mousse-like texture is achieved. Add just enough buttermilk to allow the avocado to spin in the blender reserving some to add to adjust consistency as needed
  2. Taste and re-season
  3. Reserve for service

To Plate: 

  1. Spoon a portion of the rice middlin’s in the center of a warm bowl
  2. Top with the sauteed amberjack
  3. Top fish with marinated hearts of palm salad
  4. Drizzle with citrus vinaigrette
  5. Add dots of the avocado mousse randomly
  6. Garnish with sugar snap pea shoots and drizzle with extra virgin olive oil

Recipe courtesy of Tim Recher, CEC, AAC, CWX, Director of Culinary Operations, Quail West Golf and Country Club (Naples, Fla.)

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