Fried halibut with tomatoes and sweet peppers

4 servings
50 min

Not in vain, apparently the Japanese have fish - the main food. And their technique is the most reliable, and there are many centenarians. It seems to me that it's all about phosphorus. For a long time I wanted to visit Japan, apparently not fate. But I can cook fish according to an interesting recipe. I chose the first one on the counter - and home. I got halibut. Unexpectedly, but interesting. Everyone in our family loves literature from small to great, so there are a whole bunch of old recipe books. After spending an hour searching, I went to the kitchen, clutching a battered volume under my arm with old Russian recipes. The recipe for fried halibut turned out to be so simple that you didn't even have to run to the store again, everything you needed was in the refrigerator. If you are lucky as I am, and you have acquired halibut fillet, then just wash it with cool water, but if not, then clean the fish and remove the bones. For a beautiful crust, professionals recommend drying the fish. Slice the fillet, fry in vegetable oil over medium heat, salt the fish in a pan. Still hot, drizzle it with vinegar and then cool. Wash the tomatoes, peel the bulbs and cut: tomatoes in sweeter circles, onion in rings. Take a beautiful salad bowl and put tomatoes in it first, onion rings, fish pieces on top, tomatoes, onions again, etc. And of course, what is the Russian dish without mayonnaise? Pour them over the dish, mix together the cut greens and sprinkle over your creation. I wanted to go to Japan, and the recipe turned out to be Russian, but tasty. This is such a Russian-Japanese story. Eat more fish - you'll probably live longer.