Crispy Halibut with Sweet and Sour Sauce

This is a delicious way to make halibut. Please enjoy and use organic products as much as possible.

Makes 4 Servings

Ingredients:

2 lbs. boneless halibut fillets
1 cup pineapple chunks
2 cups pineapple juice
1/2 cup red bell pepper, sliced to strips
1/2 cup green bell pepper, sliced to strips
1/2 small onion, sliced to strips
1 tsp. juice from fresh ginger
1 tbsp. tomato catsup
1 tbsp. vinegar
1 tsp. seasoning sauce
1 egg
4 tbsp. cornstarch
1 tsp. cornstarch
salt and pepper
avocado oil

Cooking Process: 

Cut halibut fillets into 1-inch serving cubes. Season with salt and pepper.

Whisk together the 4 tbsps. cornstarch and egg.

In a frying pan, heat oil, enough to cover the fish during frying. Dip and coat halibut cubes in cornstarch mixture. Deep-fry in hot oil for a shot time until golden brown and crispy. Remove from pan and once you have cooked all of the fish, fry each piece again for a short amount of time to make them extra crispy then set aside.

In another skillet, heat a little oil. Saute pineapple cubes until with a very slight tinge of brown, around 1-2 minutes. Remove and set aside.

In the same skillet, adding more oil as necessary, saute onions until tender. Remove and set aside. Saute red and bell peppers until slightly tender. Remove and set aside.

Peel and grate fresh ginger and draw juice by squeezing fibers. Combine pineapple juice, catsup, vinegar, and ginger juice. Dissolve 1 tsp cornstarch in pineapple mixture. Mix well, eliminating lumps.

Pour into skillet, stirring constantly. Season with salt and pepper to taste. When the sauce is slightly thickened, add halibut, onions, peppers and pineapple cubes. Stir and combine until ingredients are fully coated with pineapple sauce. Allow to cook for an additional 1 to 2 minutes until peppers are tender, yet crisp.