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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.