Recipe

Saffron-infused Sea Bass with California Raisins, Butter Beans and Garlic

Submitted by: John Csukor

A few saffron threads color this whole dining experience.

Details

Serves:
Serving size: Serving size: 2.8 ounces of fish, 1/2 cup sauce

INGREDIENTS

6 sea bass or grouper fillets (about 4 ounces each)
2 tbsp. olive oil
3/4 c. coarsely chopped onions
1/2 c. green bell pepper, seeded and coasely chopped
2 tbsp. finely chopped fresh cilantro
1/2 c. white wine
3/4 c. California raisins
1 c. canned butter beans, drained
Salt and freshly ground black peppper, to taste

1 tbsp. minced garlic (about 2 medium cloves)
1/2 c. clam broth
1/2 tbsp. cornstarch
1/2 tbsp. saffron threads, crumbled
2 sprigs of parsley; for garnish

PROCEDURE

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.

Nutrition Information (per serving)

Calories 270(23% from fat); Total Fat 7g (sat 1g, mono 4g, poly 1g); Cholesterol 45mg; Protein 25g; Carbohydrates 26g; Fiber 3g; Iron 2mg; Sodium 290mg; Calcium 47mg