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1
Preheat the oven to 400F.
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2
In a medium saucepan, salt the water and bring to a boil.
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3
Add the kasha, cover, reduce the heat to low and simmer until the water has been absorbed, about 10 minutes.
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4
Remove from the heat, keep covered and set aside.
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5
Just prior to serving, add 3 tablespoons of the olive oil and gently fluff the kasha with a fork to mix well.
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6
While the buckwheat is cooking, make the olive tapenade: In a medium bowl, use a wooden spoon to thoroughly mix the olives, garlic, cumin, and coriander seeds.
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7
Cut off four 12-by-12-inch sheets of parchment paper (or foil).
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8
Place a halibut steak in the center of each sheet.
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9
Crimp the edges of the paper to prevent any liquid from seeping out as you prepare the fish.
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10
Lightly season both sides of the fish with salt and pepper.
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11
Drizzle each steak with 1 tablespoon olive oil.
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12
Dividing evenly, coat the top of each steak with the olive tapenade.
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13
Place a slice of lemon on top of the tapenade.
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14
Pull the sides of each parchment sheet together over the fish steaks to cover them.
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15
Pinch or fold the sheets firmly together at the top to create a closed pocket.
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16
Place the packets on a baking sheet and bake for about 15 minutes.
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17
When done, the fish should be completely white and firm to the touch.
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18
Set a mound of buckwheat on each plate.
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19
Unwrap the fish pockets and gently remove the contents, leaning each steak up against the buckwheat.
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20
Drizzle both the fish and the grain with juices remaining in the pockets.
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21
Garnish with cilantro and additional salt and pepper to taste.
