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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
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