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

AuthorCalifornia Raisins
RatingDifficultyBeginner

Yields6 Servings
Ingredients
 2 tbsp olive oil
 6 sea bass or grouper fillets (about 4 ounces each)
 ¾ cup coarsely chopped onions
 ½ cup green bell pepper, seeded and coasely chopped
 2 tbsp finely chopped fresh cilantro
 ½ cup white wine
 ¾ cup California raisins
 1 cup canned butter beans, drained
 Salt and freshly ground black peppper, to taste
 1 tbsp minced garlic (about 2 medium cloves)
 ½ cup clam juice
 ½ tbsp cornstarch
 ½ tbsp saffron threads, crumbled
 2 sprigs of parsley; for garnish
Procedure
1

In large skillet, heat oil to smoking; sear bass fillets until brown, about 2 minutes per side. Add onions, bell pepper and cilantro; cook until onions are soft. Stir in wine, raisins, butter beans and salt and pepper to taste; cover and cook over low heat for about 5 minutes.

CategoryCooking Method

Ingredients

Ingredients
 2 tbsp olive oil
 6 sea bass or grouper fillets (about 4 ounces each)
 ¾ cup coarsely chopped onions
 ½ cup green bell pepper, seeded and coasely chopped
 2 tbsp finely chopped fresh cilantro
 ½ cup white wine
 ¾ cup California raisins
 1 cup canned butter beans, drained
 Salt and freshly ground black peppper, to taste
 1 tbsp minced garlic (about 2 medium cloves)
 ½ cup clam juice
 ½ tbsp cornstarch
 ½ tbsp saffron threads, crumbled
 2 sprigs of parsley; for garnish

Directions

Procedure
1

In large skillet, heat oil to smoking; sear bass fillets until brown, about 2 minutes per side. Add onions, bell pepper and cilantro; cook until onions are soft. Stir in wine, raisins, butter beans and salt and pepper to taste; cover and cook over low heat for about 5 minutes.

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