Food Network UK

Fish With Chermoula

0

Ingredients

  • 0.50 teaspoon saffron threads
  • 2 large garlic clove
  • 2 teaspoons cumin seed
  • 0.75 teaspoon ground coriander
  • 0.38 teaspoon salt
  • 0.25 teaspoon red pepper flakes
  • 1 teaspoon lemon zest
  • 0.33 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup fresh lemon juice
  • 0.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup coriander
  • 0.33 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup extra virgin olive oil
  • 24 ounces halibut fillet
  • 24 ounces swordfish steak
  • 1 to taste fresh ground pepper

Use imperial measurements

Method

How to make Fish With Chermoula

  • 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.

(Courtesy of Food.com)