Ingredients for Sauce:
1/4 C. Mighty Sesame Tahini
1 garlic clove, minced
1/2 tsp. salt
Water
Ingredients for Rice:
2 Tblsp. olive oil
2 large onions, finely sliced
2 C. long grain rice, washed and rinsed
1 Tblsp. 7-Spice or Baharat
1/2 tsp. cumin
1 tsp. cinnamon
1 tsp. Kosher salt
1/2 tsp. black pepper
1 Tblsp. tomato paste
3 C. water
Ingredients for Fish:
1 to 1.5 lbs. white fish, like cod or haddock
1/2 tsp. cumin
1 tsp. paprika
1 tsp. Kosher salt
1/2 tsp. black pepper
Olive oil
1/4 C. raisins
1/4 C. sliced almonds, toasted
Parsley, for serving
Directions
- In a small bowl make tahini sauce by whisking first three ingredients with enough water to get a smooth creamy consistency. Set aside
- Pre-heat oven to 425F convection and line a baking sheet with parchment paper.
- In a medium saucepan add olive oil and sauté onions on medium-high heat until golden brown and caramelized, about 10-13 minutes. Reserve about a tablespoon of caramelized onions for topping.
- Add rice to the sauce pan and all of the spices, including the tomato paste. Mix until combined. Add water and allow to come to a simmer. Lower heat and cover and cook for 15m. Open lid and cover rice with a towel. Place the lid on top of towel and allow to rest for 10 more minutes.
- While the rice rests, place fish on parchment-paper lined baking sheet and season with cumin, paprika, salt and pepper. Drizzle with olive oil and roast in oven until done, depending on the thickness of your fish, about 8-15 minutes.
- Fluff rice with a fork and place on a serving platter, top with fish and drizzle with half of the tahini sauce. Top with reserved caramelized onions, raisins, almonds and parsley and serve with remaining tahini sauce on the side.
