Spicy Campari® Fried Halibut

Serves

4

Prep Mins

15

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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