Pickled Bluefish Salad With Greens and Cherry Tomatoes

• 3 tablespoons olive oil
• 2 medium onions, peeled and thinly sliced
• 4 medium carrots, peeled and chopped
• 2 medium red bell peppers, seeded and thinly sliced
• 1 tablespoon minced garlic
• 1/4 cup dry white wine or vermouth
• 1/4 cup white-wine vinegar
• 1 bay leaf, crumbled
• Salt and freshly ground pepper to taste
• 1 to 1 1/2 pounds skinless bluefish fillets, cooked, cooled and flaked
• 4 to 6 cups mixed fresh greens, washed and dried
• About 20 cherry tomatoes

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onions, carrots, peppers and garlic and cook, stirring, until the carrot is softened.
3. Remove from the heat and add the wine, vinegar, bay leaf, salt and pepper to taste.
4. Let cool.
5. Combine the bluefish with the vegetable mixture in a glass bowl.
6. Serve over the greens with the cherry tomatoes.

olive oil, onions, carrots, red bell peppers, garlic, white wine, whitewine vinegar, bay leaf, salt, bluefish fillets, fresh greens, tomatoes

Taken from cooking.nytimes.com/recipes/3761 (may not work)