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Author Notes: This is in my post-beach dinner rotation in the summer. It's all prepped ahead and the only thing left to do is warm the tortillas and make yourself a drink. —cheese1227
- Salt and freshly ground pepper
- Six 6-ounce thin fillets of white flakey fish (Alaska cod, black cod, sole, rockfish, and pollock), cut into 3-inch pieces
- 1/2 cup flour, for dredging
- 3/4 cup olive oil, divided
- 1 large sweet onion, julienned
- 2 large garlic cloves, thinly sliced
- 2 carrots, julienned
- 2 red bell peppers, seeded and julienned
- 1 yellow bell pepper, seeded and julienned
- 1 cup sherry vinegar or good quality white vinegar
- 1 jalapeño or Fresno chile, sliced in thin rings (seeded if you are spice wimp like me)
- 2 bay leaves
- 6 allspice berries
- 1/4 cup roughly chopped parsley
- 18 small corn or flour tortillas, for serving
- chopped fresh tomato, for serving
- sour cream or Greek yogurt, for serving
- Sprinkle salt and freshly ground pepper over fish fillets. Dredge both sides of each piece of fish in flour.
- Heat 1/4 cup olive oil in a skillet over medium high heat until it is hot but not smoking. Working in batches, sauté fillets on one side for 2 minutes to get a golden hue, then gently flip and cook for 2 minutes more. Remove fish from the pan (they will be slightly undercooked but the vinegar will finish the cooking process as it marinates the fish) and place into a non-reactive glass or ceramic baking dish.
- Wipe out the skillet and add 3 tablespoons olive oil. Place the skillet over medium heat. Add onions, garlic, and carrots. Cook for 2 to 3 minutes to soften them slightly. Add peppers and cook for 2 to 3 minutes more. Add vinegar and bring mixture to a simmer for 2 minutes. Remove the vegetables from heat and add the remaining 1 tablespoon of olive oil, sliced chiles, bay leaves, allspice berries, and parsley. Pour this mixture over the fish. Cool to room temperature, cover, and refrigerate for at least 3 hours, or up to 12 hours.
- Serve the fish at room temperature, with warm tortillas, chopped tomato, and cold sour cream or Greek yogurt.
- This recipe is a Community Pick!