Fish Souvlakia from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• rice pilaff
• salt and freshly ground black pepper
• 6 tablespoons olive oil
• 2 onions, thinly sliced
• 2 pounds fresh halibut
• 4 tomatoes, thinly sliced
• 1 level teaspoon oregano
• 6 tablespoons dry white wine
• 2 tablespoons finely chopped parsley
• 1-2 cloves garlic, finely chopped
• ½ onion, finely chopped