SERVES 4 TIME: 35 MINUTES PREP, 45 MINUTES TOTAL
HAWAIIAN KANPACHI CRUDO WITH SWEET PEPPER AND CALABRIAN CHILI RELISH
BY CHEF BRUCE BROMBERG
HAWAIIAN KANPACHI CRUDO
Part: Fillet
INGREDIENTS:
- 1 cup Extra Virgin Olive Oil
- 1 cup smoked or fire roasted tomato
- 100 g (1 cup) Red Onion, quartered and sliced julienne
- 400 g (4 cups) mini sweet, assorted bell peppers
- 3 tablespoons chopped garlic
- 4 tablespoons Calabrian Chilies in Oil, crushed
- 2 tablespoons fresh Oregano plus more for garnish, chopped
- 1 tablespoon Kosher Salt
- 1 cup White Wine
- 8 ounces boneless and skinless Hawaiian Kanpachi filet
- Whole milk yogurt
PREPARATION
To make the pepper relish
In a large pot over medium heat, add the olive oil, garlic, onion and peppers. Sweat over low heat till fragrant, about 15 minutes.
Add Calabrian chili, kosher salt and cook stirring until it sizzles, about 5 minutes longer. Deglaze with wine and allow the mixture to reduce till dry, about 10 minutes.
Turn off heat then add oregano and stir to combine then immediately transfer to a sheet pan and spread thin to cool quickly. When cool, transfer into a container with a lid and refrigerate till ready to use.
To serve the dish
Slice Kanpachi filet into 1/8-inch slices and place on a platter.
Generously top all the slices with the chilled pepper relish. Garnish each slice of fish with a dot of yogurt and sprinkle fresh oregano all over.