Fish With Chermoula

• 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

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.

saffron thread, garlic, cumin seeds, ground coriander, salt, red pepper, lemon zest, lemon juice, cilantro, extra virgin olive oil, swordfish, fresh ground pepper

Taken from www.food.com/recipe/fish-with-chermoula-325592 (may not work)