Fish With Chermoula

Total Time: 12 mins Preparation Time: 2 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 teaspoon saffron thread, crumbled
• 2 large garlic cloves, chopped
• 2 teaspoons cumin seeds, toasted
• 3/4 teaspoon ground coriander
• 3/8 teaspoon salt, plus additional to season fish
• 1/4 teaspoon red pepper flakes
• 1 teaspoon finely shredded lemon zest
• 1/3 cup fresh lemon juice (about 2 medium lemons)
• 1/2 cup packed cilantro, chopped
• 1/3 cup extra virgin olive oil
• 24 ounces halibut fillets (about 3/4 inch thick) or 24 ounces swordfish steaks (about 3/4 inch thick)
• fresh ground pepper

Recipe

• 1 for the sauce:.
• 2 put the saffron into a small bowl; cover with 2 teaspoons very hot water.
• 3 cover tightly; let steep at least 20 minutes but preferably 2 hours.
• 4 put the garlic, cumin, coriander, salt and red pepper into a mortar; mash into a paste using a pestle.
• 5 spoon the paste into into a jar; stir in the lemon zest and juice. add the cilantro and oil.
• 6 seal the jar; shake vigorously to emulsify. adjust the salt to taste.
• 7 set aside 3 tablespoons of the sauce to use as a marinade.
• 8 add the saffron/water to the remaining sauce (this will be served with the cooked fish); set aside.
• 9 refrigerate the sauce if it will not be used within 1 hour - remove from refrigerator 15 minutes before serving to bring to room temperature.
• 10 for the fish:.
• 11 arrange the fish in a single layer in a nonreactive pan.
• 12 lightly season both sides of the fish with salt and black pepper.
• 13 spoon the reserved 3 tablespoons of marinade over both sides of the fish, using about 2 teaspoons per fillet.
• 14 let stand 10 minutes.
• 15 position an oven shelf so that the surface of the broiler pan is about 6 inches from the heat.
• 16 remove the broiler pan from the oven; preheat the broiler on high.
• 17 cover the broiler pan with foil; arrange the fish on the pan.
• 18 broil the fish until is is slightly undercooked or just done, 2 to 4 minutes per side, depending on personal taste and the thickness of the fish.
• 19 transfer the fish to a serving platter or plates; spoon some of the sauce over the fish.
• 20 pass the remaining sauce at the table.
• 21 wine recommendation:.
• 22 sauvignon blanc.