Grilled Kona Kampachi with a Blood Orange Ginger Salsa
- 2 ea 6 oz Kona Kampachi/ Yellowtail filet
- 1 tbsp oil for grilling
- 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
Recipe property of
Aroma Thyme Bistro
165 Canal St
PO Box 731
Ellenville NY 12428