Fish With Rice

• 2 to 3 lb. fish (red, red snapper or trout)
• 3 medium onions, chopped thin slices
• 1/2 c. olive oil (may use half and half salad oil)
• 2 c. rice
• 1 tsp. salt
• 1 tsp. black pepper
• 1/2 tsp. allspice
• 1/2 tsp. cinnamon
• 1 Tbsp. comino seeds (ground or whole)
• 3 c. water

1. Brown onions in oil to a rich brown.
2. Strain (reserve oil and onions).
3. Bring water to a boil; drop onions in water and add all seasonings.
4. Cut fish in pieces and drop fish in water (onion water).
5. Bring to a boil, then reduce to medium fire and cook fish about 20 minutes.
6. Take fish out of seasoned water; put in dish to cool.
7. Strain water; bring to a boil; add rice (add water, if needed).
8. Cook covered on medium to low fire until rice is done. When almost done, add oil (onion was fried in).
9. Fold into rice easy.
10. Cover rice; turn fire off and let finish cooking.
11. Meantime, bone and flake fish (be sure fish is well drained).
12. Brown pine nuts in butter; drain and set aside.
13. When rice is done, spread on a platter.
14. Spread flaked fish over rice and sprinkle pine nuts over all.
15. If no pine nuts, use walnuts (do not fry, just heat).

fish, onions, olive oil, rice, salt, black pepper, allspice, cinnamon, comino seeds, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=240590 (may not work)