Fish and Tomato Zucchini Saffron Coulis

Course : Seafoods
Serves: 4
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3 pounds peeled tomatoes -- seeded and diced
1/4 teaspoon saffron -- powdered
1/3 pound baby zucchini -- thinly sliced
2 tablespoons Parmesan cheese -- freshly grated
1 teaspoon salt -- to taste
1 teaspoon fresh ground black pepper -- to taste
1 1/2 pounds fresh or frozen fish fillet
2 Cup water -- for steaming
1/4 cup fresh lemon juice
2 medium green onion -- coarsley chopped

Preparation / Directions:

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.


Nutritional Information:

25 Calories (kcal); 1g Total Fat; (28% calories from fat); 2g Protein; 3g Carbohydrate; 2mg Cholesterol; 49mg Sodium

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