Name: Provencal Fish Sauce
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
		Sauces	2	Servings

INGREDIENTS

		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

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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