Provencal fish sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | 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 |
| Salt and freshly ground pepper | ||
Directions
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