Grilled Kanpachi with Cucumber and Jalapeno Salsa.

Sweet, buttery, grilled Hawaiian kanpachi topped with a fresh, crisp and just a tad-bit spicy cucumber and jalapeno salsa.

An image of grilled kanpachi fish with a cucumber jalapeno salsa on a white plate

Thanks to my friends at FultonFishMarket.com for sponsoring this post and thanks to you, my readers, for supporting brands that help keep My Cape Cod Kitchen running. As always, all opinions are my own.

We are all about the grill these days. And meals al fresco. Bet you are too, aren’t you? One of my husband’s quarantine projects was updating our patio and installing some outdoor kitchen features, including a new very large grill. Since we’re eating home every night these days, that new patio and grill are getting a lot of use and will be for years to come, covid or no covid.

An image of grilled kanpachi topped with salsa on a white plate

What are your favorite things to grill?

We are, not surprisingly, all about the grilled seafood. Salmon, tuna, shrimp, cod, oysters, lobster … the list goes on. And whenever we’re grilling seafood, we’re always grilling veggies alongside – broccoli, onions, zucchini, you name it.

While we love grilling “mainstream” seafood (shrimp, salmon and tuna are the top 3 seafood species eaten in the U.S.), we also love trying lesser known species. Because there are so many great fish in the sea – both locally and globally – that don’t get the “air” time they deserve.

So. Today, I’m sharing with you an incredible summer recipe using one of those not-so-common species – Hawaiian kanpachi.

An overhead image of grilled Hawaiian Kanpachi fish with a cucumber jalapeno salsa on a white plate with lime wedges

What is kanpachi?

Kanpachi is a yellowtail Hawaiian fish that’s a member of the amberjack family. It has a firm texture, with an incredible buttery, clean, melt-in-the-mouth and sweet flavor. It’s fresh, sustainable and comes from the deep blue waters of Kona, Hawaii. It is SOOOOO good!!

How do you prepare kanpachi?

Kanpachi is a versatile fish that tastes great grilled, seared, roasted and steamed, but is also incredible in poke bowls and as sashimi. Today, we are grilling it, because, well, summer!

An overhead image of kanpachi with cucumber jalepeno salsa over white rice on a white plate

Is kanpachi a sustainable seafood?

Kanpachi is a sustainable choice, coming from the deep blue waters of Kona, Hawaii. Kanpachi has gained the approval of Seafood Watch, (hosted by Monterey Aquarium), which helps consumers purchase fish that have been raised and harvested with environmentally friendly practices.

Is kanpachi healthy?

In addition to being a great eating fish and good for the environment, kanpachi is also good-for-you – it’s packed with heart and brain healthy promoting omega-3 fatty acids, protein, vitamin A, vitamin D and calcium.

Where can I find Hawaiian kanpachi?

You can order kanpachi directly from FultonFishMarket.com for arrival any day you choose. They offer free nationwide delivery on all orders over $99, and depending on the delivery opton chosen, you can receive your order in as little as 24-48 hours. FultonFishMarket.com is located inside New York’s legendary Fulton Fish Market, so it’s truly dock to door. When you place your order, your seafood arrives in a 100% biodegradable, recyclable spun cotton, thermal-insulated liner. This liner keeps the cold air in and warm air out. They use food-safe, frozen gel packs to keep your seafood cold.

An image of grilled kanpachi with salsa on a white plate

This grilled kanpachi with cucumber and jalapeno salsa recipe is fresh, buttery and packed with summer flavors. It’s perfect for savoring these last few weeks of summer.

A Few Recipe Notes:

  • If you like more heat, don’t seed the jalapeno, just finely dice it. We tend to like less heat – I find this salsa to have the perfect amount of heat without being too spicy. Remember to use gloves when handling jalapeno – and most importantly, don’t touch your eyes after handling, wash those hands well!
  • The feta cheese topping is optional, but I find it to provide a nice saltiness and creaminess to the dish, plus takes away some of the heat from the jalapeno.

An image of grilled kanpachi with salsa

Here’s how to make this grilled kanpachi recipe:

Grilled Kanpachi with Cucumber and Jalapeno Salsa

Sweet, buttery, grilled Hawaiian kanpachi topped with a fresh, crisp and just a tad-bit spicy cucumber and jalapeno salsa.
Course Main Course
Keyword Grilled Kanpachi
20 minutes
Servings 4

Ingredients

For the fish

  • 16 ounces skinless kanpachi, cut into 4 equal portions 
  • 1 teaspoon extra virgin olive oil
  • 1/4 teaspoon cumin
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

For the Salsa

  • 1 medium cucumber, seeded and diced
  • 1 medium tomato, diced
  • 1 jalapeno, seeded and finely diced
  • 1/4 medium red onion, diced
  • 1/2 cup loosely packed cilantro, chopped 
  • Juice of 1 lime
  • 1 tablespoon extra virgin oilve oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cumin
  • 1/8 teaspoon ground black pepper

For Serving

  • 1/4 cup crumbled feta cheese optional
  • 1 lime cut into wedges
  • Jasmine rice, prepared as directed (or use brown rice, quinoa, farro)

Instructions

  • Preheat grill to high heat. Clean and oil grates. Pat kanpachi dry with a paper towel. Brush lightly with extra virgin olive oil and sprinkle with cumin, salt and pepper on both sides. Set aside. 
  • In a large bowl, combine cucumber, tomato, jalapeno, red onion, cilantro, lime juice, extra virgin olive oil, salt, cumin and pepper. Stir well. Add more salt to taste, if needed. 
  • Place kanpachi on the grill. Grill until fish is opaque, firm and flakes easily with a fork. The fish should reach an internal temperature of 145 degrees, as measured with a meat thermometer in the thickest part of the fish. Flip halfway through cooking time. (A rule of thumb is to cook fish for a total of 8-10 minutes per inch of thickness). Remove from grill.
  • Add rice (if using) to a large serving platter. Place kanpachi portions overtop rice. Spoon salsa overtop fish. Sprinkle with feta cheese. Serving with lime wedges. 

Notes

  • If you like more heat, don’t seed the jalapeno, just finely dice it. We tend to like less heat – I find this salsa to have the perfect amount of heat without being too spicy. Remember to use gloves when handling jalapeno – and most importantly, don’t touch your eyes after handling, wash those hands well!
  • The feta cheese topping is optional, but I find it to provide a nice saltiness and creaminess to the dish, plus takes away some of the heat from the jalapeno.

 

About FultonFishMarket.com.

FultonFishMarket.com  is home to the world’s largest assortment of fresh seafood online, direct from New York’s legendary Fulton Fish Market, the second biggest fish market in the world after Tokyo. From wild tuna and salmon to scallops, shrimp, lobster, oysters, clams, crab and caviar, they offer pretty much every seafood you could ever dream of. Every morning, the Fulton Fish Market experts select the freshest seafood – with no middlemen and no warehouses. Seafood is then carefully packaged up with plenty of ice packs to keep your seafood fresh and delivered fast nationwide on the date you select. It truly is dock to door delivered. Get free shipping on all orders over $99.

 

PIN this grilled kanpachi recipe for later:

A Pin for pinterest of grilled kanpachi

Need some more summery seafood recipes to try? Give these a shot: