1 onion, chopped

1 red bell pepper, seeded and chopped

1 jalapeno pepper, seeded and chopped

60 ml (1/4 cup) olive oil

15 ml (1 tbsp) chili powder

2 cloves garlic, chopped

30 ml (2 tbsp) cider vinegar

15 ml (1 tbsp) brown sugar

1 can 398 ml (14 oz) diced tomatoes

1 can 540 ml (19 oz) black beans, rinsed and drained

675 g (1 1/2 lb) white fish fillets, skinless (sole, tilapia, or other)

Toasted hamburger buns

Sliced pickles

Salt and pepper

In a large skillet, brown the onion and peppers in half of the oil (30 ml / 2 tbsp). Add the chili powder and garlic and cook for 1 minute. Add the vinegar, brown sugar, tomatoes and beans. Bring to a boil and simmer for 15 minutes or until the sauce thickens. Keep warm.

Meanwhile, in a non-stick skillet, brown the fish in the remaining oil. Season with salt and pepper. Remove from the heat and break the fish into pieces with a fork. Stir in the bean mixture.

To serve, generously garnish to bottom buns with the bean and fish mixture. Add the pickles and close with the top buns.

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