Ingredients: - 4 Kanpachi fillets - 2 tablespoons olive oil - 4 tablespoons unsalted butter, softened - 2 tablespoons chopped fresh herbs (such as parsley, dill, or chives) - Salt and pepper to taste Steps: 1. Heat the olive oil in a large skillet over medium-high heat. 2. Season the Kanpachi fillets with salt and pepper. 3. Place the fillets in the hot skillet and cook for about 3-4 minutes per side, or until they are golden brown and cooked through. 4. While the fish is cooking, prepare the herb butter by combining the softened butter and chopped fresh herbs in a small bowl. Mix well. 5. Remove the cooked Kanpachi fillets from the skillet and transfer them to a serving platter. 6. Spread a dollop of herb butter on top of each fillet while they are still hot, allowing it to melt and coat the fish. 7. Serve the pan-seared Kanpachi with herb butter immediately. Enjoy!
