Yield: 2 Servings
Measure | Ingredient |
---|---|
\N \N | Stephen Ceideburg |
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 \N | 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 |
\N \N | 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