|¼ cup||Olive Oil|
|16 ounces||Whole plum tomatoes, chopped, with juice|
|¼ cup||Finely chopped red bell pepper|
|¼ cup||Finely chopped green bell pepper|
|1||Or 2 garlic cloves, finely chopped|
|½ teaspoon||Dried basil, or 1 tablespoon chopped fresh|
|½ teaspoon||Dried oregano, or 1 tablespoon chopped fresh|
|½ teaspoon||Dried thyme, or I tablespoon chopped fresh|
|Salt and freshly ground pepper|
Combine all ingredients.
Makes about 2 cups.
For albacore, snapper, sea bass or swordfish.
To use: Pour over fish filets in a large flat glass dish. Marinate 30 minutes while making fire, While fish is cooking, put marinade in a saucepan and bring to a boil. Cook 4 to 5 minutes. Serve on grilled fish.
PER ¼ CUP: 70 calories, 1 g protein, 3 g carbohydrate, 7 g fat (1 g saturated), 0 mg cholesterol, 92 mg sodium, 0 g fiber.
Posted by Stephen Ceideburg
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