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
6-ounce thin fillets of white flakey fish (Alaska cod, black cod, sole, rockfish, and pollock), cut into 3-inch pieces
flour, for dredging
olive oil, divided
large sweet onion, julienned
large garlic cloves, thinly sliced
red bell peppers, seeded and julienned
yellow bell pepper, seeded and julienned
sherry vinegar or good quality white vinegar
jalapeño or Fresno chile, sliced in thin rings (seeded if you are spice wimp like me)
roughly chopped parsley
small corn or flour tortillas, for serving
chopped fresh tomato, for serving
sour cream or Greek yogurt, for serving
In This Recipe
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.
I am an excellent eater (I have been all my life). I’m a pretty good cook (Ask my kids!). And my passable writing improves with alcohol (whether it's the writer or the reader that needs to drink varies by sentence.). I just published my first cookbook, Green Plate Special, which focuses on delicious recipes that help every day cooks eat more sustainably.