Escabeche-Style Fish with Rice

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

Steps

1. Cook rice following package instructions (using listed water, 2 tablespoons oil, and ½ teaspoon salt). Slice onion thinly.
2. Meanwhile, preheat large sauté pan on medium-high 2–3 minutes. Season fish with ½ teaspoon pepper and remaining ½ teaspoon salt (wash hands). Place ¼ cup oil in pan, then add fish; cook 2–3 minutes on each side until centers of fillets flake easily and are 145°F. Transfer fish to large serving platter.
3. Place in same pan: onions, vinegar, garlic, bay leaves, olives, and remaining ½ teaspoon pepper and ¼ cup oil; cook and stir 7–8 minutes until onions are soft and sauce has reduced slightly.
4. Stir in orange juice; cook and stir 2–3 minutes. Remove bay leaves; spoon pan sauce over fish. Serve with rice.