Fish and tomato zucchini saffron coulis
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Tomatoes |
| Peeled, seeded & diced | ||
| ¼ | teaspoon | Saffron -- powdered |
| ⅓ | pounds | Baby zucchinis -- thinly |
| Sliced | ||
| 2 | tablespoons | Parmesan cheese -- freshly |
| Grated | ||
| Salt -- to taste | ||
| Fresh ground black pepper -- | ||
| To taste | ||
| 1½ | pounds | Fresh or frozen fish |
| Fillets | ||
| Water -- for steaming | ||
| ¼ | cup | Fresh lemon juice |
| 2 | Green onions -- coarsely | |
| Chopped | ||
Directions
SAUCE: Place tomatoes into 3 quart heavy bottomed sauce pan over medium-high heat. Cook at a simmer until juice evaporates & 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 & refrigerated or frozen. Use ¼ to ½ c. of sauce per serving. FISH: Rinse fish under cold water. Bring water, lemon juice & onions to a boil in steaming vessel of choice. Reduce heat to a simmer. Steam fish fillets for 6 to 12 minutes per inch of thickness until just opaque throughout. Serve immediately topped with coulis. Serves 4. 241 calories per serving. 3 g fat. 12% of calories from fat.
Recipe By :
From: Date: File