Mix your mayo and mustard together.

Cut your fish in half lengthwise. Mix your saffron water, olive oil, and seasoning together. Then coat your fish evenly with the mixture. Then brush the swordfish all over with mayo-mustard mixture. And cover the top with panko.

While this is happening, preheat your oven-safe pan (I used a caste iron pan) to 450F with a little bit of cooking oil in the pan.

Once the oven is hot enough, place your fish pieces on the pan, the fish should sizzle immediately on the pan. Cook for 30 minutes, with the panko side facing up.

While this is going on, make your rice. Boil two cups of water, once the water is boiling, add your rice. Once the rice grains have fully elongated, drain the water from the rice in a fine mesh colander. Then add your rice back to the pot, add a little bit of olive oil and salt, then cook at a low heat for the remaining time until your fish is prepared. Make sure you cover your rice pot with a lid that has been wrapped in a clean towel. This will catch the steam and will prevent your rice from getting mushy.

Once your fish is ready, serve atop your rice and squeeze the lime juice all over the fish.

Enjoy!