Grilled Fish Escabeche

Slice the red onion thinly, cut the carrot into thin sticks, and slice the celery on the bias. Thinly slice the garlic. Pat the fish fillets dry with paper towels and season both sides with salt and black pepper.

Heat 1 tbsp olive oil in a large skillet over medium heat. Add the carrot, celery, and onion; sauté for 3–4 minutes until just beginning to soften.

Add the garlic and cook for 30 seconds until fragrant. Pour in the vinegar and water; add the bay leaves, thyme, and sugar. Bring to a simmer and cook for 4–5 minutes. Stir in the green olives. Remove from heat and set aside.

Preheat the grill to medium-high (about 400°F). Brush the grill grates lightly with oil to prevent sticking.

Lightly brush the fish fillets on both sides with the remaining 2 tbsp olive oil. Place on the hot grill and cook for 4–5 minutes per side (depending on thickness), until the flesh is opaque and flakes easily with a fork. Transfer to a serving platter.

Pour the warm escabeche vegetables and sauce over the grilled fish. Scatter fresh parsley on top and serve immediately, or let cool to room temperature for a cold dish.