Grilled Kona Kampachi Pizza

Here is a unique recipe created by Terry one evening. The homemade pizza dough crispy off the grill combined with the spicy flavor of arugula topped with smooth and succulent yogurt marinated kampachi is phenomenal! Kona Kampachi is a farmed raised fish from Kona Hawaii that is one of our favorite fish. It is mild, buttery, with high quantities of good omega-3 oils. It is a very highly rated, sustainable and tasty fish. You could also do this with tuna or other firm fish. You can make the dough from scratch or buy ready made pizza dough. 

Ingredients

Pizza dough: homemade or store bought

Topping

  • 1/4 cup garlic cloves

  • 2/3 cup extra virgin olive oil plus 2 tablespoons

  • 4 teaspoons kosher salt

  • 2 teaspoons black pepper

  • 4 cups white or baby bella mushrooms, sliced

  • 6 cups loosely packed arugula

  • 4 cups pecorino romano cheese, shredded

Kampachi Marinade

  • 1 1/4 pounds Kona Kampachi, boned and skinned ( 4 fillets-6 ounces each )

  • 12 ounces plain low fat (not fat free) greek yogurt (Fage brand is very good)

  • 2 tablespoons olive oil

  • 1 tablespoon lemon zest

  • 2 tablespoons garlic oil (from topping)

  • 2 teaspoons turmeric

  • 1 1/2 teaspoons kosher salt

  • 1 teaspoon ground cumin

  • 1 teaspoon hot smoked paprika

  • 1/2 teaspoon black peppers

    Directions

    Topping

    • In a large saute pan heat 2 tablespoons olive oil, add mushrooms and cook on medium heat until caramelized, about 20 minutes. Add 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Combine garlic cloves and 1 teaspoon   salt in mortar and pestle. Grind garlic until it forms a paste. Put garlic in bowl, add 2/3  cup olive oil and remaining 2 teaspoons salt and 1 1/2 teaspoons black pepper. Reserve 2 tablespoons garlic oil for marinade.

    Kampachi Marinade

    • Combine all ingredients. completely coat fish with mixture. Refrigerate one hour. Remove from refrigerator 30 minutes before grilling.

    On the Grill

    • You need a hot grill with one side without charcoal and the other side hot without flames.Roll out dough to 1/4 inch thickness, put on floured parchment paper, brush with garlic olive oil mixture. Turn onto hot grill brush with garlic olive oil when crust is covered in bubbles. Flip to other side and cook for about a minute. Remove to warm side of grill. top with romano cheese and let cheese melt.Grill Kampachi over hot grill for about 3 to 4 minutes per side

    • Remove fish and crust from grill. Place crust on platter. Combine arugula with remaining garlic olive oil mixture. Top crust with arugula and mushrooms. Slice Kampachi on a bias, lay on top of pizza. Cut into rectangles.

    This is best served warm or at room temperature.  Serves 4 people. Slice and enjoy!

FISHDirk FucikFISH: HIRAMASA/YELLOWTAIL, GRILLING