Combine parsley, chives, basil and salt in small bowl. Brush fish fillets with 1/2 teaspoon TABASCO® Sauce. Press fish into herb mixture to coat well on both sides.
Heat oil in 12-inch skillet over medium heat. Cook fillets about 2 minutes. With spatula, carefully turn fish and cook 2 minutes longer.
Add chicken broth, saffron and 1/2 teaspoon TABASCO® Sauce. Heat to boiling over high heat. Reduce heat to low; simmer 5 minutes or until fish flakes easily when tested with a fork. Add peas during last 2 minutes.
To serve, place fish in shallow serving bowl and ladle broth mixture over fillets.
Makes 4 servings.