TECHNIQUE: Butterflied Hawaiian Kanpachi
Do you love Hawaiian Kanpachi? Join our Culinary Ambassador, Chef Vitaly Paley, explore unique, but simple French, Italian and Mediterranean recipes using our locally raised, Hawaiian Kanpachi.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bofish.com.
Ingredients
- 1 3-to-4-pound scaled, gilled and gutted Hawaiian Kanpachi, butterflied.
- 2 tablespoons extra virgin olive oil, plus more for finishing
- 2 tablespoons coarse sea salt, plus more for finishing
- Juice of half a lemon, plus 4 to 5 lemon wedges to garnish the platter.
- Handful of hand torn fresh basil leaves
- Freshly ground black pepper
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