Yield: 1 Servings
|\N \N||-The sauce is the important element in this Maltese dish. It can be served with fish cooked plainly in any manner--grilled, fried, poached, baked or barbecued.|
Chop 1 large onion and 4 cloves of garlic. Fry gently in a tablespoon of oil until golden. Add ½ kg of peeled and chopped ripe tomatoes (or use a 400 g tin), 1 tablespoon tomato paste, ½ teaspoon sugar, juice of ½ lemon and salt and pepper to taste.
Simmer for 15 minutes then add 3 tablespoons of capers, the zest of ½ lemon and 2 tablespoons chopped mint. Cook until the sauce is thick and serve with 4 portions of cooked fish.
Makes 4 servings.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 1/19/93.
Posted by Stephen Ceideberg; February 18 1993.