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Home > Recipes > Kanpachi Recipes > Grilled Kanpachi with Cucumber and Jalapeno Salsa

Sweet, buttery, grilled Hawaiian kanpachi topped with a fresh, crisp and just a tad-bit spicy cucumber and jalapeno salsa.


For the Fish

  • 16 ounces skinless kanpachi, cut into 4 equal portions
  • 1 teaspoon extra virgin olive oil
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

For the Salsa

  • 1 medium cucumber, seeded and diced
  • 1 medium tomato, diced
  • 1 jalapeno, seeded and finely diced
  • 1/4 medium red onion, diced
  • 1/2 cup loosely packed cilantro, chopped
  • Juice of 1 lime
  • 1 tablespoon extra virgin oilve oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cumin
  • 1/8 teaspoon ground black pepper

For Serving

  • 1/4 cup crumbled feta cheese optional
  • 1 lime cut into wedges
  • Jasmine rice, prepared as directed (or use brown rice, quinoa, farro)


  • 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.
  • 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.
  • 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.
  • 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.

  • If you like more heat, don’t seed the jalapeno, just finely dice it. We tend to like less heat – I find this salsa to have the perfect amount of heat without being too spicy. Remember to use gloves when handling jalapeno – and most importantly, don’t touch your eyes after handling, wash those hands well!
  • The feta cheese topping is optional, but I find it to provide a nice saltiness and creaminess to the dish, plus takes away some of the heat from the jalapeno.
Recipe courtesy of Jenny Shea Rawn