Saffron-infused Sea Bass with California Raisins, Butter Beans and Garlic
- Yield 6 servings
- Prep 15 mins
- Cook 10 mins
- 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
- 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.
- 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.