No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (216g) Recipe makes 4 servings
Calories 412
Calories from Fat 210		(50%)
Amount Per Serving		%DV
	Total Fat 23.4g	35%
	Saturated Fat 3.2g	16%
	Monounsaturated Fat 15.0g
	Polyunsaturated Fat 3.6g
	Trans Fat 0.0g
Cholesterol 70mg		23%
Sodium 340mg		14%
Potassium 1058mg		30%
Total Carbohydrate 3.3g		1%
	Dietary Fiber 0.5g	2%
	Sugars 0.6g
Protein 46.3g		92%
detailed view... how is this calculated?

Fish With Chermoula

Recipe #325592 | 12 min | 2 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Sondra Beth
Sep 18, 2008

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..

SERVES 4 (change servings and units)

Ingredients

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 or 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.