Beautiful Baja Kanpachi fillets laid over a creamy garlic risotto simmered in amaroso sauce with capers, tomatoes and freshly chopped dill.

Kanpachi Risotto with Amaroso Sauce

Name: Kanpachi Risotto with Amaroso Sauce
Yield: 8
Ingredients: 4 fl oz Capers (including juice); 24 fl oz White Wine; 48 fl oz White Balsamic Dressing; 1 fl oz creamed Garlic; add 8 lbs of 1 1/2 diced Hothouse Tomatoes - bring to a simmer with sauce.; 12, 6-8oz Kanpachi portions; 8lb risotto; 72 fl oz Fish Stock; 16 fl oz Parmesan Cheese; 1 qt 1/4 diced Tomato; 4 fl oz Lemon Juice; 8 fl oz Dill (chopped)

Rated 3.5 stars by 2 users

Servings

Beautiful Baja Kanpachi fillets laid over a creamy garlic risotto simmered in amaroso sauce with capers, tomatoes and freshly chopped dill.

Author:

KnowSeafood

Ingredients

Balsamic Caper Sauce

4 fl oz Capers (including juice)
24 fl oz White Wine
48 fl oz White Balsamic Dressing
1 fl oz creamed Garlic
add 8 lbs of 1 1/2 diced Hothouse Tomatoes - bring to a simmer with sauce.

Kanpachi

12, 6-8oz Kanpachi portions

Risotto

8lb risotto
72 fl oz Fish Stock
16 fl oz Parmesan Cheese
1 qt 1/4 diced Tomato
4 fl oz Lemon Juice
8 fl oz Dill (chopped)

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Directions

Lay kanpachi portions out on baking tray with salt/pepper and a brush of garlic butter). Bake at 500 degrees F.
Simmer/stir in sauce. Cook Risotto.
Divide the Balsamic capper sauce out onto the platters. Place 3 fillets roast Kanpachi slices over down the center. Sprinke with chopped parsley. Serve and enjoy!