| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains, Dairy |
|
Low-fat, Seafood, Vegetables |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Tomatoes |
|
|
Peeled, seeded & diced |
| 1/4 |
ts |
Saffron — powdered |
| 1/3 |
lb |
Baby zucchinis — thinly |
|
|
Sliced |
| 2 |
tb |
Parmesan cheese — freshly |
|
|
Grated |
|
|
Salt — to taste |
|
|
Fresh ground black pepper — |
|
|
To taste |
| 1 1/2 |
lb |
Fresh or frozen fish |
|
|
Fillets |
|
|
Water — for steaming |
| 1/4 |
c |
Fresh lemon juice |
| 2 |
|
Green onions — coarsely |
|
|
Chopped |
INSTRUCTIONS
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 1/4
to 1/2 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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