Grilled Kanpachi with Cucumber and Jalapeno Salsa

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.