Pan Seared Red Snapper Escabeche

Name: Pan Seared Red Snapper Escabeche
Ingredients: 1 boneless and skinless red snapper fillet, about 3/4 lb.; ¼ cup olive oil, plus 1 tablespoon; 1 onion, sliced into ¼‑inch slivers; 1 carrot, cut into ¼‑inch dice; 3 cloves garlic, peeled and roughly chopped; 2 whole cloves; 1/8 teaspoon freshly ground pepper; 1 cup chicken stock; 2 tablespoons apple-cider vinegar; 2 bay leaves, whole; 3 sprigs fresh oregano, roughly chopped, plus whole sprigs for garnish; ¼ teaspoon dried marjoram; 1 one-inch piece cinnamon stick, preferably mexican canela; coarse salt; 2 large fresh or pickled jalapeno chiles, stemmed, seeded, and thinly sliced lengthwise; parsley as garnish; corn tortillas; 1 ripe avocado, peeled and sliced

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Ingredients

1 boneless and skinless red snapper fillet, about 3/4 lb.
¼ cup olive oil, plus 1 tablespoon
1 onion, sliced into ¼‑inch slivers
1 carrot, cut into ¼‑inch dice
3 cloves garlic, peeled and roughly chopped
2 whole cloves
1/8 teaspoon freshly ground pepper
1 cup chicken stock
2 tablespoons apple-cider vinegar
2 bay leaves, whole
3 sprigs fresh oregano, roughly chopped, plus whole sprigs for garnish
¼ teaspoon dried marjoram
1 one-inch piece cinnamon stick, preferably mexican canela
coarse salt
2 large fresh or pickled jalapeno chiles, stemmed, seeded, and thinly sliced lengthwise
parsley as garnish
corn tortillas
1 ripe avocado, peeled and sliced