PANERA BREAD

Swordfish with Saffron Garlic Sauce

SAFFRON IS AN EXCEPTIONAL INGREDIENT THAT IS TOO COSTLY FOR EVERYDAY USE

BUT, WITHOUT ITS UNIQUE ESSENCE, THE CREAMY AIOLI MADE TO GO WITH THE

SWORDFISH WOULD BE UNREMARKABLE. I T’ S TIME TO SPLURGE—YOU’LL HAVE ENOUGH

TO USE IN OTHER RECIPES.

Saffron Aioli

1 (.07 ounce) package saffron threads 1 tablespoon hot water

1 / 2 cup fresh white bread crumbs 1 tablespoon chopped fresh parsley

2 large cloves garlic, minced

1 teaspoon smoked paprika

1 / 2 teaspoon fine sea salt 1 / 4 teaspoon cayenne pepper, optional 1 tablespoon roasted red pepper paste 1 large egg yolk

3 / 4 cup extra virgin olive oil 4 (8-ounce) swordfish steaks

1 teaspoon kosher salt

1 / 4 teaspoon pepper 1 large lemon, quartered

1. Do ahead: To make the Saffron Aioli, soak the saffron threads in water until dissolved. In the bowl of a food processor, combine the bread crumbs, parsley, garlic, paprika, salt, and cayenne, if desired. Process until the crumbs are finely ground and the mixture is well blended. In a small cup, blend the pepper paste with the saffron water and add to the mixture. Process until it is absorbed. Add the egg yolk and process; then, with the motor running, add the olive oil in a thin stream until the mixture is the consistency of mayonnaise. Store the aioli in a covered container and refrigerate for up to 2 days before using it.

2. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.

3. Season the swordfish with the salt and pepper. Grill the fish 4 to 5 minutes per side, turning once, or until it is just barely cooked through. You can pull it off the grill while still a little translucent in the center and the fish will continue to cook. Let the fish rest for 5 minutes before serving.