Bouillabaisse Sandwiches

• FAST
• STAFF-FAVORITE

Ingredients

1. 1/8 teaspoon saffron threads in 2 teaspoons hot water
2. 1/3 cup mayonnaise
3. Salt and freshly ground pepper
4. 2 cups watercress sprigs
5. 1 small fennel bulb—halved, cored and very thinly sliced
6. 1 medium shallot, thinly sliced
7. 2 tablespoons each of fresh lemon juice and vegetable oil
8. 1 tablespoon unsalted butter
9. Four 4-ounce skinless halibut or mahimahi fillets
10. 8 slices of country bread, toasted, rubbed with garlic
11. Hot paprika, for sprinkling
12. 4 piquillo peppers, or 2 roasted bell peppers, halved
13. 1 large plum tomato, thinly sliced

1. Stir the saffron into the mayonnaise; season with salt and pepper. Toss the watercress, fennel, shallot and lemon juice; season.
2. Melt the butter in the oil in a skillet. Season the fish with salt and pepper; cook over high heat for 3 minutes per side. Spread the bread with the saffron mayonnaise; sprinkle with paprika. Fill the sandwiches with the fish, peppers, tomato and watercress salad, and serve.