Red Snapper & Citrus Escabeche with Olives

Name: Red Snapper & Citrus Escabeche with Olives
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

andrewzimmern.com

Pickled Fried Fish By Andrew Zimmern I love escabeche and so does the rest of the world. But Americans don’t adore it the same way. It’s like our relationship w

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.

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