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Ingredients:
8 ounces Fasolino's Semi Di Melone #95
1 tablespoon unsalted butter
1 shallot, minced
3 cups low-sodium chicken broth
1/2 teaspoon salt, plus more to taste
Pinch of saffron
4 skinless swordfish or tuna fillets, 6 ounces each and 1 inch thick
Freshly ground pepper to taste
Charmoula:
3 tablespoons chopped fresh Italian (flat-leaf) parsley
1/4 cup fresh lemon juice (from about 2 lemons)
1/2 to 1 teaspoon cayenne
1/2 teaspoon ground cumin
Directions:
Preheat the broiler, placing the rack about 4 inches from the heating element. Line a baking sheet with foil and brush lightly with olive oil.
Melt the butter in a sauté pan over medium heat. Add the shallot and sauté about 2 minutes. Add the Semi Di Melone and stir to coat with butter. Add the broth and 1/2 teaspoon salt. Bring to a boil, then stir in the saffron. Cover and simmer until the Semi Di Melone is al dente, about 10 minutes.
While the Semi Di Melone simmers, season the fish on both sides with salt and pepper. Arrange the fillets on the baking sheet and broil 4 minutes, then turn and broil until flaky, about 2 to 4 minutes more.
While the fish is cooking, make the charmoula: combine the parsley, lemon juice, cayenne, and cumin in a serving bowl. Stir in the olive oil and season with salt.
Place the fish on serving plates on a bed of saffron Semi Di Melone, drizzle with the charmoula, and serve.
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