Provencal fish sauce

Yield: 2 Servings

Measure 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

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

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