|King fish/Barracuda||3 Pound|
|Olive oil||1 1⁄4 Cup (20 tbs)|
|Onions||6 Medium, sliced|
|Long grain rice||2 1⁄4 Cup (36 tbs) (Soaked In Water)|
|Boiling water||4 Cup (64 tbs)|
|Toasted pine nuts||1⁄2 Cup (8 tbs)|
Wash the fish.
Pat dry with paper toweling.
Slice the fish two to three inches thick.
Sprinkle the pieces with salt and pepper.
In a heavy skillet, heat the oil.
Fry the fish until browned.
Drain on paper toweling.
Bone the fish.
In the same oil, fry the onions for about ten minutes.
Stir in the rice and saute five minutes longer.
Add the four cups boiling water to the rice-onion mixture.
Season with salt and pepper.
Simmer about twenty minutes or until the liquid is absorbed.
Transfer the rice to a serving dish.
Arrange the lemon wedges around the dish.
Top the rice with the boned fish.
Sprinkle with the toasted pine nuts.