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Ingredients

Serves 6

• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 6 five- to six-ounce boneless and skinless red snapper or halibut fillets, about 3/4 inch thick (mahi-mahi, grouper, or salmon can also be used)
• 1 large white onion, sliced 1/4 inch thick
• 3 medium carrots, cut into 1/4-inch dice
• 6 medium cloves garlic, quartered
• 3 whole cloves
• 1/4 teaspoon freshly ground pepper
• 1 cup Homemade Chicken Stock, skimmed of fat (or 1 cup water)
• 1/4 cup apple-cider vinegar
• 3 dried bay leaves
• Leaves from 6 sprigs fresh thyme, roughly chopped, plus whole sprigs for garnish, or 1/2 teaspoon dried marjoram
• 1 two-inch piece cinnamon stick, preferably Mexican canela
• Coarse salt
• 3 to 4 large fresh or pickled jalapeno chiles, stemmed, seeded, and thinly sliced lengthwise

Description

In Chef Rick Bayless\'s Escabeche Recipe, Tangy Fruit Vinegar And Water Replace The Richer, Heavier Flavors Of Wine And Stock.

Martha Stewart