Rick's Seared Fish in Escabeche

Ingredients in this Recipe

1 cup Homemade Chicken Stock, skimmed of fat (or 1 cup water)
1 large white onion, sliced 1/4 inch thick
1 two inch piece cinnamon stick, preferably Mexican canela
1/2 cup plus 1 tablespoon extra virgin olive oil
1/4 cup apple cider vinegar
1/4 teaspoon freshly ground pepper
3 medium carrots, cut into 1/4 inch dice
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)
6 medium cloves garlic, quartered
Coarse salt
Leaves from 6 sprigs fresh thyme, roughly chopped, plus whole sprigs for garnish, or 1/2 teaspoon dried marjoram

See Full Recipe at Martha Stewart