Lebanese Fish with Herby Tahini Sauce over Rice

subheading: For the tahini sauce (about 1 ¼ cups) and the rice:

1 to 2 cloves garlic (if you really like the garlic the way I do, add another clove)

1 bunch flat-leaf parsley

¾ cup tahini

⅓ cup freshly squeezed lemon juice

¼ cup to ¾ water (the water is extremely variable, depending on the brand of tahini and is used to thin the sauce out to a thick creamy consistency)

1 pinch Salt, or to taste

1 cup basmati rice

4 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1 large yellow onion, peeled and sliced into ¼-inch rings

½ cup pine nuts

subheading: For the fish and the assembly:

2 pounds fish filet (firm, white-fleshed fish like halibut or hake recommended)

2 tablespoons olive oil

1 pinch Salt and pepper, for seasoning

2 tablespoons butter

2 limes, quartered

½ bunch cilantro or parsley, for optional garnish

Directions at food52.com

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