Halibut Pockets With Spiced Olive Tapenade

• Salt and freshly ground pepper
• 2 cups water
• 1 cup kasha
• 7 tablespoons extra virgin olive oil
• 1 cup green olives, pitted and diced
• 2 cloves garlic, sliced into thin rounds
• 2 teaspoons cumin seeds, lightly crushed
• 2 teaspoons coriander seeds, lightly crushed
• 4 halibut steaks (about 6 ounces each)
• 4 thin, round slices of lemon
• 1/4 cup coarsely chopped fresh cilantro

1. Preheat the oven to 400F.
2. In a medium saucepan, salt the water and bring to a boil.
3. Add the kasha, cover, reduce the heat to low and simmer until the water has been absorbed, about 10 minutes.
4. Remove from the heat, keep covered and set aside.
5. Just prior to serving, add 3 tablespoons of the olive oil and gently fluff the kasha with a fork to mix well.
6. While the buckwheat is cooking, make the olive tapenade: In a medium bowl, use a wooden spoon to thoroughly mix the olives, garlic, cumin, and coriander seeds.
7. Cut off four 12-by-12-inch sheets of parchment paper (or foil).
8. Place a halibut steak in the center of each sheet.
9. Crimp the edges of the paper to prevent any liquid from seeping out as you prepare the fish.
10. Lightly season both sides of the fish with salt and pepper.
11. Drizzle each steak with 1 tablespoon olive oil.
12. Dividing evenly, coat the top of each steak with the olive tapenade.
13. Place a slice of lemon on top of the tapenade.
14. Pull the sides of each parchment sheet together over the fish steaks to cover them.
15. Pinch or fold the sheets firmly together at the top to create a closed pocket.
16. Place the packets on a baking sheet and bake for about 15 minutes.
17. When done, the fish should be completely white and firm to the touch.
18. Set a mound of buckwheat on each plate.
19. Unwrap the fish pockets and gently remove the contents, leaning each steak up against the buckwheat.
20. Drizzle both the fish and the grain with juices remaining in the pockets.
21. Garnish with cilantro and additional salt and pepper to taste.

salt, water, kasha, extra virgin olive oil, green olives, garlic, cumin seeds, coriander seeds, thin, fresh cilantro

Taken from www.foodrepublic.com/recipes/halibut-pockets-with-spiced-olive-tapenade-recipe/ (may not work)