Fish & tomato zucchini saffron coulis

Yield: 4 Servings

Measure Ingredient
\N 2 green onions -- coarsley

3 lb tomatoes -- peeled, seeded, : diced

¼ ts saffron -- powdered

⅓ lb baby zucchinis -- thinly : sliced

2 TB Parmesan cheese -- freshly : grated

: salt -- to taste

: fresh ground black pepper -- : to taste

1½ lb fresh or frozen fish

: fillets

: water -- for steaming ¼ c fresh lemon juice

: chopped


Place tomatoes into 3 quart heavy bottomed saucepan over medium-high heat. Cook at a simmer until juice evaporates and fiber breaks down, about 20 minutes. Add saffron. Blend thoroughly. Add zucchini. Cook 1 minute. Season to taste. Remove from heat. Stir in cheese. Yields about 4 cups. Can be made ahead of time and refrigerated or frozen.

Use ¼ to ½ cup of sauce per serving.


Rinse fish under cold water. Bring water, lemon juice, and onions to a boil in steaming vessel of choice. Reduce heat to simmer. Steam fish for 6 to 12 minutes per inch thickness until just opaque throughout. Serve immediately topped with coulis.

Recipe By : The National Fish & Seafood Promotional Council From: john And Deirdre Fisher[smtp:fis

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