1 TBSP canola oil
2 oz red onions, ¼” julienne
2 oz red bell pepper, ¼” julienne
2 oz green bell pepper, ¼” julienne
2 oz yellow bell pepper, ¼” julienne
1 tsp garlic, minced
½ cup lime juice
1/3 cup rice wine vinegar
¾ cup orange juice
1 bay leaf
½ tsp allspice
2 tsp hot sauceSauté vegetables then add remaining ingredients and bring to a simmer.
Season fish and sauté until fully cooked, place fish in dish and add hot marinade.
Refrigerate for at least 4 hours or for up to 2 days.Serve on top of lettuce in bowl.
Garnish with root vegetable chips and lime wedges.