Pasta Rags with Grilled Snapper

For the spice mix: Combine all spice ingredients mixing well. Cover, reserve.

For the broth: Bring water to a boil. Add base and using a wire whip, mix until base is dissolved. Bring back to a boil, stirring occasionally. Add saffron; mix well. Cover and keep hot for service.

For noodles: cook pasta in boiling water about 2-3 minutes until al dente. Drain. Rinse thoroughly.* Drain and refigerate until needed.

* If pasta is to be used immediately or combined in a sauce, rinsing and refrigeration is not necessary.

For the snapper: Combine oil, garlic, salt and pepper. Brush oil mixture on snapper. Cover and refrigerate for 2 hours. Preheat char-grill to high. Grill snapper 1-2 minutes on each side or until fish flakes easily with a fork and internal temperature reaches 145°F. Cover. Keep hot for service.

To assemble, per order: In a sautè pan, heat 1/2 tsp. oil. Add the following:
1/2 tsp. shallots and 1/2 tsp. spice mix.
Saute 10 seconds.

Add 2 6-oz. spoodles of escarole and a 2-oz. spoodle of tomatoes. Saute until escarole is wilted. Add 1, 8-oz. spoodle of pasta rags and a 2-oz. spoodle of broth; toss to heat through.

In a serving bowl, place the following: saute mixture, 2 pieces of snapper and a 4-oz. ladle of broth. Top with 2 slices of lemon, 1 tsp. of cilantro and 1 Tbsp. of parmesan cheese. Serve immediately.