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
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Ingredients
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Salt and freshly ground pepper
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six
6-ounce thin fillets of white flakey fish (Alaska cod, black cod, sole, rockfish, and pollock), cut into 3-inch pieces
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1/2 cup
flour, for dredging
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3/4 cup
olive oil, divided
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1
large sweet onion, julienned
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2
large garlic cloves, thinly sliced
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2
carrots, julienned
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2
red bell peppers, seeded and julienned
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1
yellow bell pepper, seeded and julienned
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1 cup
sherry vinegar or good quality white vinegar
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1
jalapeño or Fresno chile, sliced in thin rings (seeded if you are spice wimp like me)
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2
bay leaves
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6
allspice berries
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1/4 cup
roughly chopped parsley
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18
small corn or flour tortillas, for serving
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chopped fresh tomato, for serving
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sour cream or Greek yogurt, for serving
Directions
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Sprinkle salt and freshly ground pepper over fish fillets. Dredge both sides of each piece of fish in flour.
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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.
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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.
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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.
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