Tasty fish dish from the gulf area .
1 1/2 lb fish (salmon or any of your favorite, I use kana'd, this fish available all around the Arab gulf area)
1 teaspoon salt .
1 teaspoon ground turmeric.
1/2 teaspoon ground black pepper.
For the sauce (maraq):
1 large onion, chopped.
1 tablespoon olive oil.
2 large tomatoes, chopped.
1 cup cooked pinto beans.
1 cup water .
1/4 teaspoon ground black pepper.
1/2 teaspoon ground turmeric.
2 black limes (dried limes).
3/4 teaspoon salt (or to taste).
1/4 cup fresh parsley or fresh coriander, chopped.
3 cups basmati rice.
Pinch of saffron socked in 1/4 cup rose water .
1) Clean and wash the fish, dried with towel paper then season it, seat a side.
2) Dust fish with white flour, shack away excess, Shallow fry them until they golden brown, drain on paper kitchen towels.
3)To make tomato sauce: sauté onion with olive oil until it cook and soft, add tomatoes, stir, cover, let it cook for 15 minutes. Add water, spices, limes, pinto beans, and fresh chopped parsley, let it cook for another 15 minutes.
4)Place fish in a deep pan, spoon sauce over. Cover it with parchment paper and aluminum foil. Cook it on 350 F. oven for 35 minutes.
5)Serve it with basmati rice.
In a deep pan bring to boil water with 1 tablespoon salt, and 1 tablespoon oil, add basmati rice, and boil it for 8 minuets. Remove from heat and Rinse the rice from any excess water, put it back to the same pan, drizzle with rose water and saffron, let it cook on a very low heat for 25 minutes, then serve it.