First, mix together all the ingredients for the salad then set aside.
Secondly, prepare the onions by adding olive oil to a skillet then the onions and seasonings. Stir and cook on medium heat until the onions becomes caramelized and slightly crisp. 3/4 of the cooked onions will go to the rice and the rest as garnish.
To prepare the rice, add the rinsed rice to a pot with all the other ingredients then mix together. Add 3 cups of water or stock to this. Bring to a boil then a simmer and cook until fluffy and the water has evaporated.
For the fish, pat it dry then season on both sides with the above seasonings. Then, add the olive oil to a pan. You can use the same one the onions were cooked in. Have the stove on medium high heat then cook the fish for 4-5 minutes each side. Be very gentle when flipping the fish. The fish should be seared and cooked throughout.
To assemble, add the rice to the servings dish then top with the extra caramelized onions. Add the fish on top of that then add some toasted slivered almonds and parsley as garnish. Serve with the refreshing tahini salad. Enjoy!