Preparation:
SAUCE: Place tomatoes into 3 quart heavy bottomed sauce pan 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.
FISH: Rinse fish under cold water. Bring water, lemon juice and onions to a
boil in steaming
vessel of choice. Reduce heat to a simmer. Steam fish fillets for 6 to 12
minutes per inch of
thickness until just opaque throughout. Serve immediately topped with
coulis. |