Fish With Chermoula

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..

Steps

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.

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 .

Ingredients

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