3 lb. fish
2 c. rice, uncooked
3/4 c. oil
1 tbsp. salt
1 tsp. cinnamon
1/4 tsp. black pepper
Allspice to taste
2 lb. onions, peeled and cut into wing-shaped pieces
1 lemon
3 1/2 to 4 c. water
3 tbsp. flour
3/4 c. pine nuts, browned

Wash fish, drain and cut into medium pieces. Sprinkle with salt and mix with lemon slices. Let stand for 1/2 hour. Drain and dip in flour. Fry in hot oil until both sides are lightly brown. Remove from oil. Add onions to the hot oil and saute until lightly brown. Remove from oil.

Place onions in a pot and add the fish. Place the rice over the mixture with 3 1/2 to 4 cups of boiling water, add salt, cinnamon, allspice and black pepper. Bring to boil. Turn heat to low; simmer and cover until done.

Remove cover. Place large platter over top of pot and gently invert contents of pot into a platter. Before lifting pot, let set for 15 minutes. Brown pine nuts in butter and sprinkle on top.