FISH and TOMATO ZUCCHINI SAFFRON COULIS |
Course : Fish
Serves: 4 cups |
|
| |
Ingredients:
3 pounds tomatoes peeled, seeded and diced |
1/4 teaspoon saffron powdered |
1/3 pound baby zucchinis thinly sliced |
2 tablespoons Parmesan cheese freshly grated |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 1/2 pounds fresh or frozen fish fillets |
1 cup water for steaming |
1/4 Cup fresh lemon juice |
2 medium green onions coarsely chopped |
|
| |
Preparation / Directions:
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.
|
| |
Nutritional Information:
15 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; 1mg Sodium |
|
|
|
|
|
