6 tablespoons butter
2 cups rice, rinsed
1/2 cup lentils, soaked overnight in 5 1/2 cups water
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon ginger
l/8 teaspoon cayenne
2 1/2 teaspoon salt
1/2 cup olive oil
4 medium onions, chopped
4 pounds fish fillet, cut into 2 inch cubes
1 teaspoon garlic powder
Melt butter in a saucepan, then add rice and stir-fry for 1 minute.
Add lentils with their water, pepper, cumin, ginger, cayenne and 1
teaspoon of the salt. Bring to boil, then cover. Cook over medium/low
heat for 20 minutes. Turn heat off, then stir and re-cover. Allow to
cook in own steam for another 30 minutes.
In the meantime, heat 4 tablespoons of oil in a frying pan, then sauté onions
over medium heat until they turn golden brown. Set aside, but keep
Place fillets on a platter, then sprinkle with remaining salt and
garlic powder and set aside.
Heat remaining oil in a frying pan, then fry fillets over medium heat
for about 10 minutes, turning over a few times, but do not overcook.
Set aside but keep warm.
Place rice and lentils on a platter, then spread onions evenly over
top. Arrange fillet pieces over onions, then serve.