In large sautépan, heat oil and butter over medium-high heat; brown onions, stirring occasionally, about 8 minutes. Add raisins and sugar and cook another 2 minutes. Add vinegar, salt and pepper, simmering until almost no liquid remains. Reserve.

Snapper Fillets

Rub fillets with salt, pepper and 1/4 teaspoon cumin. In large skillet, heat olive oil, adding fillets and sear until golden brown on both sides. Transfer to serving plates.

Add garlic to pan and sauté for 1 minute. Stir in onions, reserving 1/2 cup for the bread, along with olives, capers, tomato, raisins, sherry and vinegar, stirring constantly until some of liquid evaporates. Add herbs, stock and remaining 1 1/2 teaspoons cumin and continue cooking until sauce thickens, about 3 minutes. Reduce heat, gradually adding butter and adjusting the seasoning. Spoon over snapper and top with the toasted bread and reserved onions.



  • 3 Tablespoons canola oil
  • 2 Tablespoons unsalted butter
  • 1 large red onion, thinly sliced
  • 1/2 large Spanish onion, thinly sliced
  • 1/2 Cup California golden raisins
  • 1 Tablespoon sugar
  • 1/2 Cup sherry vinegar
  • Salt and black pepper, to taste



  • 4 yellowtail snapper fillets (about 6 oz each)
  • Salt and black pepper, to taste
  • 13/4 Teaspoons cumin, divided
  • 2 Tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/4 Cup black olives, chopped
  • 1/4 Cup capers, rinsed
  • 1 large tomato, diced
  • 1/4 Cup California golden raisins
  • 1/3 Cup dry sherry
  • 1/3 Cup sherry vinegar
  • 11/2 Teaspoons chopped fresh thyme
  • 11/2 Teaspoons chopped fresh sage
  • 11/2 Teaspoons chopped fresh rosemary
  • 1/3 Cup chicken stock
  • 4 Tablespoons unsalted butter
  • 4 slices French bread, toasted

Nutrition Facts Per Serving

Calories 720 (Calories from Fat 48%); Total Fat 39 ( Saturated Fat 13; Trans Fat 0; ); Cholesterol 110; Sodium 600; Potassium 1263; Total Carbohydrate 53; Dietary Fiber 4; Sugars 31; Protein 40; Calcium 136; Iron 3;

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