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Recipes Nugget Markets Signature Recipes

Grilled Kanpachi with Spring Veggies & Citronette

Prep time
30 minutes PT30M
Cook time
20 minutes PT20M
Yield
4 servings
Difficulty
2 out of 5 on the difficulty scale
Grilled Kanpachi with Roasted Yukon Gold Potatoes, Favas Beans, Spring Onions and Citronette Nugget Markets signature recipes

Pair sustainable, nutrient-rich kanpachi fillets with seasonal vegetables and a bright citronette for a delightful and delicious dish perfect for springtime.

Ingredients

Grilled Kanpachi with Spring Veggies:

  • 1 pound Yukon gold marble potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon chopped thyme
  • ½ teaspoon chopped oregano
  • ½ teaspoon chopped rosemary
  • 2 cloves garlic, minced
  • Kosher salt and black pepper, to taste
  • 3 pounds fava beans
  • 2 kanpachi fillets
  • 2 tablespoons vegetable oil
  • 2 bunches spring onions
  • 2 ounces arugula

Citronette:

  • 2 tablespoons minced shallots
  • 2 tablespoons chopped chives
  • Zest of 1 lemon
  • 2 ounces lemon juice
  • Kosher salt and black pepper, to taste
  • ½ cup olive oil
  • 1 tablespoon chopped tarragon

Preparation

To make the citronette, combine the shallots, chives, lemon zest and lemon juice in a work bowl. Season with salt and pepper and then whisk in the olive oil.  Fold in the tarragon and adjust seasoning to your liking. Reserve. 

Heat oven to 400°F. 

Quarter the potatoes, then toss with olive oil, herbs and garlic. Season with salt and pepper, then place on a lined baking sheet and roast for 12–15 minutes, until golden brown and tender. 

Shell the fava beans by cracking the husk and then pressing the bean out between your thumb and forefinger. Bring a pot of salted water to a boil. Blanch fava beans for 15–20 seconds, then shock in ice water. Peel each bean by tearing a small hole in the skin with a paring knife, then squeezing out the bean. 

Split kanpachi fillets in half lengthwise at the seam, then portion the top loin and belly into 2 pieces each. Heat grill to medium-high heat. Brush the flesh side with vegetable oil, season with salt and pepper and grill skin-side up for 2–3 minutes, turning 90 degrees halfway through to make grill marks. Flip kanpachi and grill 1 more minute, until just cooked through. 

Trim away the root end of the spring onions and split in half lengthwise. Brush lightly with oil and grill each side for about 30 seconds.   

Toss the fava beans, roasted potatoes and grilled spring onions with the citronette. Transfer to a serving dish and top with kanpachi and arugula.