Local Fish Recipe

Prepare fish

Pat the kampachi fillets dry with paper towels. If skin-on and you prefer crisp skin, leave skin intact and score lightly (2 shallow diagonal cuts). Season both sides evenly with 1 tsp sea salt and 1/2 tsp black pepper.

Marinate briefly

In a small bowl combine 1 teaspoon yuzu kosho, 1 tablespoon neutral oil and 1 tablespoon fresh lime juice. Brush or spoon the mixture over both sides of the fillets. Let rest 10 minutes at room temperature to let the flavors penetrate.

Cook options

You may either sear the fish in a hot pan or roast under a broiler/grill. For pan-searing: heat a medium skillet over medium-high heat until hot, add 1 tablespoon neutral oil and place fillets skin-side down (if skin-on). Press gently for 20 seconds to ensure even contact. Sear skin-side for 3–4 minutes until crisp and browned, then flip and cook 1–2 minutes more for medium-rare to medium (internal temp about 120–125°F/49–52°C). For broiler: preheat broiler to high, place fillets on a lightly oiled sheet, broil 4–6 minutes depending on thickness until opaque at edges but still glossy in center. Adjust time for desired doneness.

Rest fish

Transfer cooked fish to a plate and loosely tent with foil. Rest 3–4 minutes before plating to let juices redistribute.

While fish rests, make the tomato salsa. In a mixing bowl combine 1 1/2 cups halved cherry tomatoes, 1 tablespoon finely minced shallot, 2 tablespoons chopped cilantro, 1 tablespoon extra-virgin olive oil, 1 teaspoon rice wine vinegar, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon lime zest. Toss gently to combine.

Taste and adjust seasoning—add a touch more rice vinegar or salt if needed. Let the salsa sit 5 minutes to marry flavors; this also cools it slightly for serving with the warm fish.

Plate each portion: spoon a generous 2–3 tablespoons of cherry tomato salsa where the fish will sit, place a kampachi fillet on top. If you like extra heat, dot a tiny 1/2 teaspoon of additional yuzu kosho alongside (or thin it with a small teaspoon of neutral oil and drizzle).

Scatter 1/4 cup microgreens or baby cilantro over the fish, sprinkle 1 teaspoon toasted sesame seeds, and finish with a light drizzle of extra-virgin olive oil or a tiny squeeze of lime if desired.

Serve immediately. The contrast of the cool, bright cherry tomato salsa and the fragrant yuzu-kosho marinated kampachi is intended to be balanced — adjust salsa quantity or yuzu kosho to taste.