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

saffron-infused_sea_bass_with_california_raisins,_butter_beans_and_garlic
California Raisin Marketing Board
http://pgoarelish2.files.wordpress.com/2011/04/saffron-infused_sea_bass_with_california_raisins_butter_beans_and_garlic.jpg?w=150
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 10 mins

Ingredients

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

Instructions

  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

Nutritional Info *per serving

  • Glycemic Load 8.76
  • Calories 270
  • Fat 7g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 4g
  • Cholesterol 55mg
  • Sodium 410mg
  • Potassium 730mg
  • Carbohydrate 25g
  • Fiber 3g
  • Sugars 12g
  • Protein 27g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 25%
  • Calcium 4%
  • Iron 8%
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