Ingredients:
Butter – 50 gms
Halibut Steaks – 900 gms (or any other fish), cut in half
Lemon Juice – 2 tblsp
Salt – 1/2 tsp
Black Pepper – 1/4 tsp
Parsley – 2 tblsp, finely chopped
For the Stew:
Oil – 6 tblsp
Onion – 1, finely chopped
Pine Kernels – 2 tblsp
Raisins – 1 tbslp
Allspice Powder – 1/2 tsp
Saffron Rice – 250 gms
Lemon Juice – 2 tblsp
Parsley – 2 tblsp, finely chopped
Salt – 1 tsp
Black Pepper – 1/2 tsp
For the Sauce:
Oil – 4 tblsp
Pine Kernels – 1 tblsp
Dried Mint – 1 tblsp
Lemon Juice – 1 tblsp
Cumin – 1/2 tsp
Method:
1. Melt half the butter in a large baking dish.
2. Add the fish pieces.
3. Sprinkle with the lemon juice, salt, pepper and parsley.
4. Dot the remaining butter over the fish.
5. Bake in a preheated oven at 160C/325F and cook until the fish flakes easily.
6. Remove from the oven.
7. Keep aside to cool and then flake the fish. Remove and discard the bones.
8. Keep the flaked fish aside.
9. To prepare the stew, heat oil in a large pan.
10. Saute the onions until soft.
11. Add the nuts, raisins, allspice powder and saffron rice.
12. Add the lemon juice, parsley, salt and pepper.
13. Mix all the ingredients well.
14. Spread half this mixture over the base of a large baking dish.
15. Spread half the reserved fish over the top.
16. Cover with the remaining rice and top with the rest of the fish.
17. To prepare the sauce, heat oil in a frying pan.
18. Add the nuts, mint, lemon juice and cumin.
19. Saute for a few minutes until the nuts are golden.
20. Pour the sauce evenly over the surface of the baking dish.
21. Bake in a preheated oven at 190C/375F for about 15 minutes.
22. Remove and serve with a salad.
