- 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.