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Fish w/Golden Sauce (P, TNT)
Source: "Saffron Shores: Jewish Cooking of the Southern Mediterranean," by Joyce Goldstein
Serves: 4

2 small lemons, peeled and cut into thin rounds
1 tbsp. ground turmeric
Kosher salt, to taste
1 tbsp. olive oil (divided) plus more for drizzling
4 cloves garlic, minced
1/2 tsp. saffron threads, crushed and steeped in 1/4 cup warm water
1 bunch fresh cilantro, stemmed and chopped (divided)
4 6-oz. fish steaks or fillets such as swordfish, halibut, sea bass, or cod
Freshly ground black pepper, to taste
1 cup (1/4 pound pitted green olives
Ground cumin

Place lemon slices in a shallow bowl or on a platter; sprinkle with turmeric and salt. Press down on the lemon slices with a fork to extract some juice.

Drizzle with a bit of olive oil; set aside. In a large sauté pan or skillet, heat 1 tbsp. olive oil over medium heat and sauté garlic 2 to 3 minutes; do not let it color. Stir in saffron infusion. Arrange lemon slices on bottom of pan, reserving accumulated juices. Sprinkle with half the chopped cilantro.

Arrange fish fillets on top. Sprinkle with salt and pepper, reserved lemon juice, remaining cilantro, and olives, if using. Bring to a boil, reduce heat to low, cover and simmer until opaque throughout, about 10 minutes. Sprinkle with cumin. Serve hot or warm.

Poster's Notes:
You may also layer fish and lemon in a baking dish and bake in a preheated 425°F at 10 minutes per inch of thickness.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A