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FOR THE SAUCE:
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Put the saffron into a small bowl; cover with 2 teaspoons very hot water.
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Cover tightly; let steep at least 20 minutes but preferably 2 hours.
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4
Put the garlic, cumin, coriander, salt and red pepper into a mortar; mash into a paste using a pestle.
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Spoon the paste into into a jar; stir in the lemon zest and juice. Add the cilantro and oil.
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Seal the jar; shake vigorously to emulsify. Adjust the salt to taste.
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Set aside 3 Tablespoons of the sauce to use as a marinade.
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8
Add the saffron/water to the remaining sauce (this will be served with the cooked fish); set aside.
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Refrigerate the sauce if it will not be used within 1 hour - remove from refrigerator 15 minutes before serving to bring to room temperature.
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FOR THE FISH:
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Arrange the fish in a single layer in a nonreactive pan.
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Lightly season both sides of the fish with salt and black pepper.
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Spoon the reserved 3 tablespoons of marinade over both sides of the fish, using about 2 teaspoons per fillet.
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Let stand 10 minutes.
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15
Position an oven shelf so that the surface of the broiler pan is about 6 inches from the heat.
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Remove the broiler pan from the oven; preheat the broiler on high.
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Cover the broiler pan with foil; arrange the fish on the pan.
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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.
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Transfer the fish to a serving platter or plates; Spoon some of the sauce over the fish.
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Pass the remaining sauce at the table.
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21
WINE RECOMMENDATION:
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Sauvignon Blanc.
