Cooking Recipe Provencal Fish Sauce
Recipe Ingredients
Stephen Ceideburg
1/4 c
Olive Oil
16 oz
Whole plum tomatoes,
-chopped, with juice
1/4 c
Finely chopped red bell
-pepper
1/4 c
Finely chopped green bell
-pepper
1
Or 2 garlic cloves, finely
-chopped
1/2 ts
Dried basil, or 1 tablespoon
-chopped fresh
1/2 ts
Dried oregano, or 1
-tablespoon chopped fresh
1/2 ts
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 1/4 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