​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