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1
In a large skillet, heat 2 tablespoons of the canola oil.
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2
Add the onion, garlic, bay leaf, pickling spice mix and peppercorns and cook over moderate heat, stirring occasionally, until the onion is softened but not browned, 7 to 8 minutes.
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3
Transfer the onion mixture to a medium bowl and let cool for 15 minutes.
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4
Meanwhile, season the fish with salt.
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5
In a large nonstick skillet, heat 2 tablespoons of the canola oil until shimmering.
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6
Add half of the fish and cook over moderately high heat until golden and just white throughout, about 3 minutes per side.
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7
Using a slotted spoon, transfer the fish to a large ceramic or glass baking dish.
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8
Repeat with the remaining 2 tablespoons of canola oil and the remaining fish.
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9
Prepare an ice bath.
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10
Score an X on the bottom of the tomato.
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11
In a medium saucepan of boiling water, blanch the tomato just until the skin starts to wrinkle, about 30 seconds.
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12
Using a slotted spoon, transfer the tomato to the ice bath to cool.
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13
Slip off the skin and halve the tomato crosswise.
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14
Gently squeeze out the seeds.
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15
Cut the tomato into 1/4-inch dice.
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16
Roast the jalapeno directly over a gas flame or under a preheated broiler, turning, until charred all over.
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17
Let cool.
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18
Using a paper towel, rub off the skin; discard the stem and seeds.
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19
Thinly slice the jalapeno.
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20
Stir the tomato and jalapeno into the onion mixture along with the olive oil, lime juice, orange juice, olives, red pepper, capers and parsley.
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21
Spoon the escabeche topping over the fish, cover with plastic wrap and refrigerate for 24 hours.
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22
When ready to serve, let the escabeche stand at room temperature for 45 minutes.
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23
Fold in the avocado and season with salt.
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24
Spoon the escabeche into bowls and garnish with bay leaves.
