Fajitas with fish

Ingredients:

• 1/4 cup extra-virgin olive oil
• 2 onions (finely chop half, cut one and a half into thick rings)
• 1 can (425 g) pinto beans, rinsed
• 0.5 cups hot tomato salsa
• 2 sweet peppers (1 red, 1 yellow), cut into thick strips
• 1.5 tsp ground cumin
• 1.5 tsp chili powder
• 450 g skinless halibut or snapper fillet, cut into 5 cm pieces.
• 1 cup fresh cilantro
• 8 corn tortillas, warmed
• Guacamole and lime wedges, for serving

Preparation:

1. Preheat the oven to broil. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook until softened, 3 minutes. Add the beans, salsa, and 1/2 cup water. Simmer over low heat, stirring occasionally, until the sauce thickens, about 8 minutes; season with salt to taste.
2. Meanwhile, on a rimmed baking sheet, toss the bell peppers and chopped onion with 2 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon chili powder, and 1/2 teaspoon salt. Grill, undisturbed, until the edges are golden brown, 4 to 6 minutes.
3. Toss the fish with the remaining 1 tablespoon of olive oil, adding 0.5 teaspoon each of cumin and chili powder; season generously with salt. Add the fish to the baking sheet with the vegetables and grill until cooked through, 3-4 minutes.
4. Add cilantro to the beans and divide among plates. Serve with fish, roasted vegetables, tortillas, guacamole, and lime wedges.