16ouncesskinless kanpachi, cut into 4 equal portions
1teaspoonextra virgin olive oil
1/4teaspoonground cumin
1/4teaspoonkosher salt
1/8teaspoonground black pepper
For the Salsa
1mediumcucumber, seeded and diced
1mediumtomato, diced
1 jalapeno, seeded and finely diced
1/4mediumred onion, diced
1/2cuploosely packed cilantro, chopped
Juice of 1 lime
1tablespoonextra virgin oilve oil
1/4teaspoonkosher salt
1/4teaspooncumin
1/8teaspoonground black pepper
For Serving
1/4cupcrumbled feta cheese optional
1lime 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.