Found this recipe in “Persian Food from the Non-Persian Bride) by Reyna Simnegar. This recipe tastes great with almost any fish or anything. You can substitue fresh, dill, parsley, or basil for the cilantro. Just keep it to one green at a time. This relish can be made in advance and refrigerated for days. I am submitting this the way it appears in the cookbook…but I think it could work with less olive oil.
Ingredients: [‘onion’, ‘garlic cloves’, ‘limes%2c juice of’, ‘cilantro’, ‘olive oil’, ‘salt’, ‘pepper’, ‘pine nuts’]
Quantity of Ingredients: [“1/2 onion, chopped “,”2 garlic cloves, peeled and pressed (or finely minced)”,”4 limes, juice of”,”2 cups chopped cilantro (2 bunches, stems discarded)”,”1 cup extra-virgin olive oil”,”1/2 teaspoon salt”,” pepper”,” pine nuts, for garnish “]
Number of Servings: 1
Steps: [‘Combine all ingredients.’, ‘Serve with fish and watch it disappear!’]