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Grilled Kampachi with salsa


For the Fish

  • 1 Kampachi Fillet, cut into 4 equal portions

  • 1 teaspoon extra virgin olive oil

  • 1/4 teaspoon ground 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)


  1. Preheat grill to high heat. Clean and oil grates. Pat kampachi dry with a paper towel. Brush lightly with extra virgin olive oil and sprinkle with cumin, salt and pepper on both sides. Set aside.

  2. 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.

  3. Place kampachi 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.

  4. Add rice (if using) to a large serving platter. Place kanpachi portions overtop rice. Spoon salsa overtop fish. Sprinkle with feta cheese. Serve with lime wedges. Enjoy!

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