3 lb. fish
3 c. rice
1 c. olive oil
2 tbsp. butter
2 onions, sliced
1/2 c. parsley leaves
1 sliced carrot
2 tbsp. pine nuts
1 tsp. allspice
1 tsp. salt
1 tbsp. slivered almonds
1 tsp. lemon juice

Wash, clean and cut fish into 3 inch pieces. In a saucepan heat oil and butter. Saute and brown pine nuts and almonds. Reserve. In same pan, brown fish. Remove to another pan and add parsley and carrot. Cover with water and simmer. Brown the onions in the pan with the oil. Remove the fish from stock and place in serving plate. Using the stock prepare the rice. Add rice to onions. Brown well then add fish stock and water to make 5 cups. Add seasoning. Boil. Cover and let simmer. Pour rice in center of plates. Arrange fish around. Garnish with pine nuts, almonds, and parsley.