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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