Prep the ingredients per the instructions above.

Preheat the oven to 350°F (176°C). Combine walnuts, sugar, and cinnamon.

Place 1 sheet of phyllo dough on a 15x12-in. piece of waxed paper; brush with butter. Place a second phyllo sheet on top, brushing it with butter. Place the remaining sheet on top and brush it with butter. Sprinkle with 1/4 cup walnut mixture. Using waxed paper, roll up tightly jelly-roll style, starting with a long side, removing paper as you roll. Slice the roll into 4 smaller rolls; transfer the rolls to a greased baking dish. Bake until light brown, 14-16 minutes. Cool the dish on a wire rack.

Meanwhile, in a small saucepan, combine all syrup ingredients. Bring to a boil. Reduce heat and simmer for 5 minutes. Cool for 10 minutes. Drizzle cinnamon rolls with syrup; sprinkle with remaining walnut mixture.

Cook the rice according to the instructions on the package.

In a large nonstick skillet, heat oil over medium-high heat. Add poblano peppers and onion; cook and stir for 4-6 minutes or until tender.

Stir in tomatoes, olives, garlic, pepper, and salt. Bring to a boil. Adjust heat to maintain a gentle simmer. Add halibut. Cook, covered, for 8-10 minutes or until fish just begins to flake easily with a fork.

While the fish is cooking: Using a small melon baller or measuring spoon, scoop out the center of each watermelon cube, leaving a ¼-inch. shell.

In a small bowl, combine the remaining ingredients; spoon into watermelon cubes.

Finish the rice: Fluff with a fork and season with salt and pepper to taste.

Serve the fish with rice, watermelon cups, bread, and sparkling water. Enjoy with cinnamon roll-ups for dessert.