This fish dish, which is fried then soaked in a light pickle of onion and chile, is surprisingly light and perfect for a hot summer day. Like ceviche, escabeche takes many different forms throughout South America and can be made with a wide range of ingredients.

Serve it with grilled corn or baked sweet potato wedges.

Serves: 4

Pat filets dry and season with salt and pepper. Dredge with flour.

Heat a large sauté pan on medium-high and add vegetable oil. When oil is shimmering, add filets. Cook on either side for 3 minutes. Remove filets from pan and place in non-reactive dish.

Wipe pan clean and heat 2 tablespoons of oil on medium heat. Add onions and oregano and sauté for 5 minutes. Add garlic and tomato and sauté 1 minute. Add red wine vinegar and simmer until reduced by half.

Allow to cool, then spoon over fish. Cover with plastic wrap and refrigerate 2–3 hours.