Lebanese Fish with Herby Tahini Sauce Over Rice

Ingredients

• For the tahini sauce (about 1 1/4 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
• 3/4 cup tahini
• 1/3 cup freshly squeezed lemon juice
• 1/4 cup to 3/4 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 1/4-inch rings
• 1/2 cup pine nuts
• 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
• 1/2 bunch cilantro or parsley, for optional garnish

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