Saffron-infused Sea Bass with California Raisins, Butter Beans and Garlic

  • Yield 6 servings
  • Prep 15 mins
  • Cook 10 mins

A few saffron threads color this whole dining experience.

California Raisin Marketing Board


6 sea bass or grouper fillets (about 4 ounces each)
2 tablespoons olive oil
3/4 cup coarsely chopped onions
1/2 cup green bell pepper, seeded and coarsely chopped
2 tablespoons finely chopped fresh cilantro
1/2 cup white wine
3/4 cup California raisins
1 cup canned butter beans, drained
1/3 teaspoon salt, to taste
3/8 teaspoon freshly ground black peppper, to taste
1 tablespoon minced garlic (about 2 medium cloves)
1/2 cup clam broth
1/2 tablespoon cornstarch
1/2 tablespoon saffron threads, crumbled
2 sprigs parsley; for garnish


  1. In large skillet, heat oil to smoking point; sear the bass until brown, about 2 minutes per side. Add onions, bell pepper and cilantro; cook until onions are soft. Add wine, raisins, butter beans and salt and pepper to taste; cover and cook over low heat for about 5 minutes.
  2. To Serve: In a small bowl, mix garlic, clam broth, cornstarch and saffron until smooth. Pour mixture over fish and continue cooking until the sauce simmers. Spoon raisin-vegetable mixture onto a serving plate; place fish on top and garnish with fresh parsley sprigs.

Recipe by John Csukor, courtesy of the California Raisin Marketing Board