Hawaiian Kanpachi Crudo with Sweet Pepper and Calabrian Chili Relish

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