Red Snapper & Citrus Escabeche with Olives - Andrew Zimmern

Ingredients

• 6 tablespoons canola oil
• 1 medium onion, thinly sliced
• 2 garlic cloves, minced
• 1 fresh bay leaf, plus more for garnish (optional)
• 1/2 tablespoon pickling spice mix
• 1/2 teaspoon cracked black peppercorns
• 2 pounds skinless red snapper fillets, cut into 1-inch pieces
• Kosher salt
• 1 medium tomato
• 1 jalapeño
• 1/2 cup extra-virgin olive oil
• 1/3 cup fresh lime juice
• 2 tablespoons fresh orange juice
• 1/2 cup pitted green olives (2 1/2 ounces), thinly sliced
• 1/2 red bell pepper, cut into 1/4-inch dice
• 2 tablespoons capers
• 1/4 cup finely chopped flat-leaf parsley
• 1/2 Hass avocado, peeled and cut into 1/4-inch dice