Saffron-infused Sea Bass with California Raisins, Butter Beans and Garlic
California Raisin Marketing Board
- 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
- 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.
Nutritional Info *per serving
- Calories 270
- Glycemic Load 8.76
- 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%
