Provencal Fish Sauce Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
1/4 cup: Olive Oil,
16 ounce: Whole plum tomatoes, chopped, with juice
1/4 cup: Finely chopped red bell pepper,
1/4 cup: Finely chopped green bell pepper,
1: Or 2 garlic cloves, finely chopped
1/2 tsp: Dried basil, or 1 tablespoon chopped fresh
1/2 tsp: Dried oregano, or 1 tablespoon chopped fresh
1/2 tsp: 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Sauces