Saffron-infused Sea Bass with California Raisins, Butter Beans and Garlic
By John Csukor
A few saffron threads color this whole dining experience.
- Serving Size: 1 fillet, 1/2 cup beans
- 2 tablespoons olive oil
- 6 sea bass or grouper fillets (about 4 ounces each)
- 3/4 cup coarsely chopped onions
- 1/2 cup green bell pepper, seeded and coasely chopped
- 2 tablespoons finely chopped fresh cilantro
- 1/2 cup white wine
- 3/4 cup California raisins
- 1 cup canned butter beans, drained
- Salt and freshly ground black peppper, to taste
- 1 tablespoon minced garlic (about 2 medium cloves)
- 1/2 cup clam juice
- 1/2 tablespoon cornstarch
- 1/2 tablespoon saffron threads, crumbled
- 2 sprigs of parsley; for garnish
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.
In small bowl, mix garlic, clam juice, cornstarch and saffron until smooth. Pour mixture over fish and continue cooking until sauce thickens. Spoon raisin-bean mixture onto platter or individual serving plates; arrange fish on top and garnish with fresh parsley sprigs. Serve hot.
Nutrition Facts Per Serving
Calories 270 (23% from fat); Total Fat 7g (sat 1g, mono 4g, poly 1g, trans 0g ); Cholesterol 45mg; Protein 25g; Carbohydrate 26g; (Dietary Fiber 3g; Sugars 16g; ); Iron 2mg; Sodium 290mg; Calcium 47mg; Potassium 694mg
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