Fish With Chermoula

Sondra Beth's Note:

This is a recipe from Wine Enthusiast Magazine. This fish with its heavenly Morocaan sauce, is delicious served with cliantro mashed potatoes or buttered rice..

• Total Time: 12 mins
• Prep Time: 2 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• ½ teaspoon saffron thread , crumbled
• 2 large garlic cloves , chopped
• 2 teaspoons cumin seeds , toasted
• ¾ teaspoon ground coriander
• ½ teaspoon salt , plus additional to season fish
• ¼ teaspoon red pepper flakes
• 1 teaspoon finely shredded lemon zest
• 1⁄3; cup fresh lemon juice (about 2 medium lemons)
• ½ 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

Directions:

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.

Reviews

[lindseylcw]

I made this for a 'special' in the Pub I work in and used it on salmon. It was delicious and sold very well so thank you for a very simple and tasty recipe. I served with with a red pepper and mint couscous and a side dish of minted yoghurt. Lovely flavours.