A little bit sweet and mostly savory, this saffron infused fish dish is full of flavor and is well paired with the mild butter beans.
4 sea bass or grouper fillets
1⁄4 cup olive oil
1 1⁄2 cups chopped onion
1 cup chopped green bell pepper
1⁄4 cup finely chopped cilantro
1 cup white wine
1 1⁄2 cups raisins
2 cups canned butter beans, drained
Salt and pepper, to taste
2 tbsp. garlic, minced
1 cup clam broth
1 tbsp. cornstarch
1⁄2 tsp. saffron threads, crumbled
1. In a large skillet, heat oil and sear bass until brown, 2 min. per side.
2. Add onions, bell pepper, and cilantro and cook until onions are soft. Add wine, raisins, butter beans, and salt and pepper to taste; cover skillet and cook over low heat for about 5 min.
3. In a small bowl, mix garlic, clam broth, cornstarch, and saffron until smooth. Pour
mixture over fish and continue cooking until sauce simmers.
4. Spoon raisin-vegetable mixture onto a serving plate; place fish on top.