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.
CategoryMain DishesCooking MethodBake
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.