- 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.