Escabeche-Style Fish with Rice - Hispanic Heritage

Ingredients

• 1 cup long grain white rice
• 2 cups water
• 2 tablespoons + ½ cup extra-virgin olive oil, divided
• 1 teaspoon kosher salt, divided
• 1 large yellow onion
• 4 (6 oz) firm white fish fillets (such as cod, tilapia, or haddock; about 1 ½ lb)
• 1 teaspoon pepper, divided
• 1 cup rice vinegar
• 3 cloves garlic
• 2 bay leaves
• 1 cup sliced green olives with pimientos
• ⅔ cup sour orange juice