For a tropical twist on Kanpachi, try pan-searing the fillets and serving them with a vibrant mango salsa. Start by seasoning the Kanpachi fillets with salt, pepper, and a sprinkle of chili powder. Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the seasoned Kanpachi fillets to the skillet and cook for about 3-4 minutes per side, or until the fish is golden brown and cooked through. While the fish is cooking, prepare the mango salsa by combining diced mango, diced red bell pepper, diced red onion, chopped cilantro, lime juice, and a pinch of salt in a bowl. Mix well to combine. Serve the pan-seared Kanpachi fillets with a generous spoonful of mango salsa on top. This dish is bursting with flavors and makes for a colorful and delicious dinner.
