Salting the tomatoes in advance concentrates their flavor.
White wine vinegar acts as a quick-pickling brine, helping to preserve the vegetables’ texture and color longer than citrus juice does in pico de gallo.
1 large tomato, cored, seeded, and cut into 1/4-inch dice (about 3/4 cup)
Kosher salt
1/2 large red onion (4 1/2 ounces/130g), diced (about 1 cup)
1/2 green bell pepper (4 1/2 ounces/130g), stemmed, seeded, and diced (about 3/4 cup)
1/2 red bell pepper (4 1/2 ounces/130g), stemmed, seeded, and diced (about 3/4 cup)
2 tablespoons chopped cilantro leaves and tender stems
2 tablespoons chopped flat-leaf parsley leaves and tender stems
2 tablespoons white wine vinegar (30ml)
1 tablespoon extra-virgin olive oil (15ml), plus more for oiling fish
Freshly ground black pepper
2 (1- to 1 1/2-pound; 450 to 680g) whole fish, such as branzini, mackerel, or trout, scaled and gutted
Directions
Season tomatoes with 1 teaspoon salt and toss to combine. Transfer to a fine-mesh strainer or colander set in a bowl and allow to drain for 20 to 30 minutes. Discard liquid.
