- 1/2 lb kanpachi
- 1/2 fennel bulb
- 3 red radishes
- 10 oil cured olives, chopped
- 3 salt cured capers, chopped
- 1/2 tsp chili flake
- 1/2 tsp lemon zest
- 1/4 cup fresh parsley (coarsely chopped)
- 1/2 cup extra virgin olive oil
- 1 lemon
- Sea salt
Thinly shave fennel bulb (reserve fronds for later!) and radish and toss with salt and lemon. Gently massage and let sit for 10 minutes.
Combine olives, capers, chili flake, lemon zest, parsley, oregano, black pepper and olive oil.
Thinly slice kanpachi.
Toss fennel, taste for seasoning and add salt as desired, lightly squeeze away liquid and place on the platter.
Arrange kanpachi slices atop the fennel and drizzle all with cured olive sauce. Sprinkle with fennel fronds!