Sea Bass With Saffron, Sherry, And Pine Nuts

• 2 lbs. sea bass fillets, skinned
• Maldon or other sea salt
• 2 tbsp. golden raisins
• Good pinch Saffron strands
• 4 tbsp. Amontillado sherry
• 3 tbsp. pine nuts
• 1/2 cup water

1. *Cut the fish into smaller pieces, however you want, and sprinkle lightly with salt. Put the raisins in a bowl, strew with the saffron, warm up the sherry and pour it over. Put a thick-bottomed frying pan on the heat and toss the pine nuts in it until they taken on a deep gold color. Pour onto a plate and put on one side.
2. *Pour the raisins and sherry into the emptied-out pan and add the water, then put it back on the heat and bring to a simmer, then add fish fillets--as many as will fit in one layer; add more water if they are not moer or less submerged. After one minute's simmering, turn them over using 2 spatulas. They cook very quickly and if you leave them too long, they'll flake as you turn them. Give them another minute or so on the second side and remove to a waiting plate. Continue til all the fish is cooked, remove as many raisins as you can; add to plate with fish.
3. *Turn up heat to high and let sherry-saffron mixture reduce til you have a just-liquid yellow syrup. Pour over fish, then scatter toasted pine nuts.
4. NOTES: Try with other fish fillets. Good with plain white basmati rice. Lentils are another good accompaniment.

bass fillets, salt, golden raisins, saffron strands, amontillado sherry, pine nuts, water

Taken from www.epicurious.com/recipes/member/views/sea-bass-with-saffron-sherry-and-pine-nuts-52927821 (may not work)