Fish With Chermoula - cooking recipe

Ingredients

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

Preparation

FOR THE SAUCE:
Put the saffron into a small bowl; cover with 2 teaspoons very hot water.
Cover tightly; let steep at least 20 minutes but preferably 2 hours.
Put the garlic, cumin, coriander, salt and red pepper into a mortar; mash into a paste using a pestle.
Spoon the paste into into a jar; stir in the lemon zest and juice. Add the cilantro and oil.
Seal the jar; shake vigorously to emulsify. Adjust the salt to taste.
Set aside 3 Tablespoons of the sauce to use as a marinade.
Add the saffron/water to the remaining sauce (this will be served with the cooked fish); set aside.
Refrigerate the sauce if it will not be used within 1 hour - remove from refrigerator 15 minutes before serving to bring to room temperature.
FOR THE FISH:
Arrange the fish in a single layer in a nonreactive pan.
Lightly season both sides of the fish with salt and black pepper.
Spoon the reserved 3 tablespoons of marinade over both sides of the fish, using about 2 teaspoons per fillet.
Let stand 10 minutes.
Position an oven shelf so that the surface of the broiler pan is about 6 inches from the heat.
Remove the broiler pan from the oven; preheat the broiler on high.
Cover the broiler pan with foil; arrange the fish on the pan.
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.
Transfer the fish to a serving platter or plates; Spoon some of the sauce over the fish.
Pass the remaining sauce at the table.
WINE RECOMMENDATION:
Sauvignon Blanc.