Spicy Campari® Fried Halibut
Serves
4Spicy Campari® Fried HalibutServes 4
Prep Mins
1515 Mins 30 Mins 45 Mins
Cooking Mins
30
Ingredients
Spicy Campari® Sauce
- 1 lb Campari® tomatoes
- 1 Tbsp grapeseed or vegetable oil
- 3 cups white onion, sliced
- 1 jalapeño, seeded and sliced
- 2 green Thai chilies
- 2 red Thai chilies
- 1 Tbsp garlic, roughly chopped
- Kosher salt
- Freshly ground black peppercorns
Fried Fish
- 4 (6oz) filet of halibut, skin on
- 8 cups vegetable oil for deep frying
- Kosher salt
- Freshly ground black peppercorns
- 1 Tbsp paprika
- 1/4 cup all-purpose flour
Directions
- Place tomatoes in a food processor and pulse till roughly chopped and chunky. Set aside.
- In a medium pan over high heat, add oil, onions, jalapeño and chilies. Cook for 5 minutes, or until vegetables get dark and charred, moving the pan around from time to time. Reduce heat to medium and add chunky tomatoes and garlic. Sauté for approximately 5 minutes or until the liquid from the sauce reduces by about half.
- Transfer sauce to a blender and puree for about 30 seconds. Season to taste. Make sure that the sauce is still slightly thick and not totally smooth. Transfer to a bowl and keep warm.
*If you want the sauce less spicy then reduce the amount of Thai chilies.
- Preheat a large pan half filled with oil to 350°F.
- With a very sharp knife score the skin of the fish filets diagonally, about 1/8” deep. Season with salt, pepper, paprika and then dredge evenly in flour on all sides. Shake off excess flour, then, using tongs, place in the hot oil.
- Fry for 4 minutes per side, or until fish is fully cooked through. Remove and drain on several layers of paper towel. Plate and serve with Spicy Campari® Sauce and a wedge of fresh lime.
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