• 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.

To Serve

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 (Calories from Fat 23%); Total Fat 7 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 45; Sodium 290; Potassium 694; Total Carbohydrate 26; Dietary Fiber 3; Sugars 16; Protein 25; Calcium 47; Iron 2;

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