| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Prod.svc., Nov., Fatfree |
5 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 1/2 |
c |
Chopped onion — finely |
|
|
Chopped |
| 1/4 |
c |
Chopped celery — finely |
|
|
Chopped |
| 1 1/2 |
c |
Plum tomatoes — seeded, |
|
|
Diced |
| 1 1/2 |
ts |
Fresh tarragon — chopped |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
tb |
Fresh lemon juice |
INSTRUCTIONS
Heat oil in a large nonstick skillet over high heat. Add onion and celery;
saut 1 minute. Add tomato; saut 1 1/2 minutes or until tender. Remove from
heat; stir in tarragon and remaining ingredients. Serve over halibut or
cod. Yield 1 1/4 cups.
From: NYPR38A Lori Evans Recipe By Cooking Light, October 1994
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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