| 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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