INGREDIENTS

INSTRUCTIONS

Good capers are essential to this dish. If possible, visit a deli
whose owners are of Mediterranean extraction and buy bulk capers  which
have been packed in salt. Rinse them to remove the salt before  using.
If you have to use the more readily available capers bottled  in a
vinegar solution, blot them dry of vinegar before using.  In a
tablespoon of olive oil. gently fry a large onion, chopped. until
transparent. Add 4 cloves of garlic, crushed or finely chopped, and
cook for a minute or so longer, then add a 400 g tin of peeled
tomatoes. chopped, together with their juice, 1 tablespoon lemon  juice
and salt and pepper to taste. Simmer for about 20 minutes, then  add 2
heaped tablespoons of capers, the zest of a small lemon and a
tablespoon of finely chopped fresh mint. Simmer again until the sauce
is thick. Meanwhile heat the grill to very hot, dip 4 serving-size
pieces of rudderfish in olive oil and put them under the grill for  3-5
minutes, turning once if using a conventional grill. You may not  need
to turn the fish at all if you have a fan assisted grill.  Spoon the
sauce onto warmed plates, add the fish and serve,  preferably with good
bread to ensure no sauce is wasted.  Posted by Stephen Ceideburg  From
an article by Meryl Constance in The Sydney Morning Herald,  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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