Side Pannel
Provencal Fish Sauce
Ingredients List
- 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.
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.
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