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Spicy Campari® Fried Halibut

Delicious flavors come together expertly in this dish.

Serves 4

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 x 6 oz 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 about 5 minutes or until the liquid from the sauce reduces by about half.

Transfer sauce to a blender, puree for about 30 seconds then 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 with clean tongs and drain on several layers of paper towels. Plate and serve with Spicy Campari® Sauce and a wedge of fresh lime.

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