Grilled kanpachi with lemon and herbs is a simple yet flavorful way to prepare this fish. For this recipe, you will need kanpachi fillets, fresh lemon juice, olive oil, minced garlic, chopped fresh herbs (such as parsley, thyme, and dill), salt, and pepper. Start by preheating your grill to medium-high heat. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, chopped herbs, salt, and pepper. Brush the kanpachi fillets with the marinade and let them sit for about 10 minutes to absorb the flavors. Place the fillets on the grill and cook for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. Serve the grilled kanpachi with a squeeze of fresh lemon juice and garnish with additional herbs, if desired.
