Fish With Chermoula

Directions

1. 1
   FOR THE SAUCE:
2. 2
   Put the saffron into a small bowl; cover with 2 teaspoons very hot water.
3. 3
   Cover tightly; let steep at least 20 minutes but preferably 2 hours.
4. 4
   Put the garlic, cumin, coriander, salt and red pepper into a mortar; mash into a paste using a pestle.
5. 5
   Spoon the paste into into a jar; stir in the lemon zest and juice. Add the cilantro and oil.
6. 6
   Seal the jar; shake vigorously to emulsify. Adjust the salt to taste.
7. 7
   Set aside 3 Tablespoons of the sauce to use as a marinade.
8. 8
   Add the saffron/water to the remaining sauce (this will be served with the cooked fish); set aside.
9. 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. 10
    FOR THE FISH:
11. 11
    Arrange the fish in a single layer in a nonreactive pan.
12. 12
    Lightly season both sides of the fish with salt and black pepper.
13. 13
    Spoon the reserved 3 tablespoons of marinade over both sides of the fish, using about 2 teaspoons per fillet.
14. 14
    Let stand 10 minutes.
15. 15
    Position an oven shelf so that the surface of the broiler pan is about 6 inches from the heat.
16. 16
    Remove the broiler pan from the oven; preheat the broiler on high.
17. 17
    Cover the broiler pan with foil; arrange the fish on the pan.
18. 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. 19
    Transfer the fish to a serving platter or plates; Spoon some of the sauce over the fish.
20. 20
    Pass the remaining sauce at the table.
21. 21
    WINE RECOMMENDATION:
22. 22
    Sauvignon Blanc.