Yield: 4 Servings
|\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
: water -- for steaming ¼ c fresh lemon juice
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