Preparation:
Sauce: Place tomatoes into 3 quart heavy bottomed saucepan over medium-high heat. Cook at a simmer until juice evaporates and 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 and refrigerated or frozen. Use 1/4 to 1/2 cup of sauce per serving. Fish: Rinse fish under cold water. Bring water, lemon juice, and onions to a boil in steaming vessel of choice. Reduce heat to simmer. Steam fish for 6 to 12 minutes per inch thickness until just opaque throughout. Serve immediately topped with coulis. |