INGREDIENTS
1 kg Fish Fillet, (preferably Hamour)
2 cups Rice, Basmati Rice
3 medium Onions, (diced)
4 tablespoons Vegetable Oil
2 tsp. Cinnamon Powder
2 tsp. Cumin Powder
2 tsp. Caraway Powder
Salt and Pepper
1/2 cup Almonds, peeled and roasted
1/2 cup Pine Nuts, (toasted)
METHOD
Prepare an oven pan, cover with a baking sheet, and coat it with one tablespoon of olive oil.
Coat the fish fillets with olive oil and season with salt and pepper. Place them in the oven pan topped with lemon slices. (If it is a large fish, make some cuts to fasten its cooking).
Bake in a preheated oven to 180 degrees. After 10 minutes turn them around until golden browned on both sides.
In a large skillet heat the vegetable oil and add the diced onions, keep flipping them until caramelized. Add the rice stirring to coat with the onions and oil and fry along with the onions for 2 more minutes. Add the spices, cinnamon, cumin, and caraway powders plus salt and pepper. Add enough water to the rice according to package instructions. As soon as it starts to boil, cover and move to low heat and simmer until done 15 to 20 minutes. Let the rice rest for a few minutes before removing the lid. The darkness of the rice comes from the caramelized onions and the richness of spices.
In a small frying pan, spray some fat-free oil, heat the pan and add the peeled almonds, once almonds are golden, remove and add the pine nuts.
Assemble your dish, place the browned rice in the serving plate, and gently spread the fish on top and sprinkle the fried onions and nuts. Serve hot. Serve with Tahini sauce.
TAHINI SAUCE
1 cup Tahini
3 cups of Water
3 Onions, sliced to thin strips
3/4 cup squeezed Lemons
1/2 cup squeezed Orange
3 tablespoons Vegetable Oil
Salt, to taste
METHOD
Dissolve Tahini with lemon and orange, gradually add water so it does not clot. Add salt.
In a cooking pot, heat the vegetable oil and caramelize the onions. Add the Tahini mixture to the onions and stir from time to time until the sauce becomes somehow thick. Taste the sauce and add more lemon or salt to your liking.
