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Grilled Kona Kampachi with
a Blood Orange Ginger Salsa 2 ea 6 oz Kona Kampachi/
Yellowtail filet
1 tbsp oil
for grilling
For the Salsa
4 ea Blood Oranges, peeled and sectioned,
save all the juice
½ tsp
chopped ginger
¼ cup
dry sake
¼ lb
spring asparagus
Mix all the all ingredients for
salsa and let marinate for up to 24 hours.
Coat
fish and asparagus with oil. Grill fish until medium-rare and until asparagus is soft.
Serve fish with salsa and asparagus.
Here is info about the Kona Kampachi
http://midhudsonvalley.blogspot.com/2008/04/we-love-kona-blue-kampachi-eco-friendly.html
Recipe property of
Marcus Guiliano
Aroma Thyme Bistro
165 Canal St
PO Box
731
Ellenville NY 12428
www.chefonamission.com
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