Place the onion, raisins, saffron and half the almonds into a large bowl and set aside.
Puree the remaining ingredients and  cut 3 slashes into both sides of the fish.
Take 1/3 of the pureed mixture and rub into the fish slashes.
Take the remaining puree and combine with the onion mixture.
Grill (or broil) the fish for several minutes on each side and serve with the chermoula.