- Prep time
- 30 minutes PT30M
- Cook time
- 15–20 minutes PT20M
- 4 servings
If you’re looking for a great grilling fish you might not have tried before, we recommend kanpachi! This sustainable, mild and incredibly versatile fish has a higher fat content that lends itself to great grill marks and makes it very forgiving and hard to overcook. On a bed of grilled corn, it'll taste (and look) delicious!
- 4 ears corn, shucked
- 1 cup vegetable oil, separated
- 1 pint cherry tomatoes, halved
- 2 tablespoons butter
- 1 bunch basil
- 2 tablespoons olive oil
- 2 kanpachi filets
- Salt, to taste
- Pepper, to taste
Heat grill on high. Grill the corn until charred on all sides, then cut the charred kernels off of the cob and reserve.
Heat 2 tablespoons of vegetable oil in a heavy sauté pan until smoking. Add the cherry tomatoes cut side-down and cook on high until charred. Remove the tomatoes from the pan, and reduce heat to medium.
Add butter to the pan, then add in the reserved grilled corn kernels. Sauté for 2–3 minutes to heat through.
Reserve 8–10 medium-sized basil leaves for later, and chiffonade the remaining of the bunch. Add the chiffonaded basil to the corn and toss. Then, add the tomatoes and toss. Season with salt and pepper and transfer to a serving tray.
Heat the remaining vegetable oil in a small sauce pot to 350°F. Fry reserved basil leaves for 10–15 seconds until there is no more popping sound. Remove the basil leaves and drain on a paper towel.
Split the kanpachi filets down the middle, then cut each piece into 2–3 portions. Brush kanpachi with olive oil, and season with salt and pepper.
Place the kanpachi pieces skin side-up on grill for 3–4 minutes, then flip. Grill for an additional 1–2 minutes until just cooked through. Serve on bed of grilled corn, garnished with fried basil.
Techniques used in this recipe:
chiffonade: leafy vegetables or herbs cut into fine shreds or thin ribbons; often used as a garnish.