Fish and tomato zucchini saffron coulis

4 Servings

Ingredients

Quantity Ingredient
3 pounds Tomatoes
Peeled, seeded & diced
¼ teaspoon Saffron -- powdered
⅓ pounds Baby zucchinis -- thinly
Sliced
2 tablespoons Parmesan cheese -- freshly
Grated
Salt -- to taste
Fresh ground black pepper --
To taste
1½ pounds Fresh or frozen fish
Fillets
Water -- for steaming
¼ cup Fresh lemon juice
2 Green onions -- coarsely
Chopped

Directions

SAUCE: Place tomatoes into 3 quart heavy bottomed sauce pan over medium-high heat. Cook at a simmer until juice evaporates & fiber breaks down, about 20 minutes. Add saffron. Blend thoroughly. Add zucchini.

Cook 1 minute. Season to taste. Remove from heat. Stir in cheese. Yields about 4 cups. Can be made ahead of time & refrigerated or frozen. Use ¼ to ½ c. of sauce per serving. FISH: Rinse fish under cold water. Bring water, lemon juice & onions to a boil in steaming vessel of choice. Reduce heat to a simmer. Steam fish fillets for 6 to 12 minutes per inch of thickness until just opaque throughout. Serve immediately topped with coulis. Serves 4. 241 calories per serving. 3 g fat. 12% of calories from fat.

Recipe By :

From: Date: File

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