Title: Provencal Fish Sauce
Categories: Sauces
Yield: 2 Servings

Stephen Ceideburg
1/4 c Olive Oil
16 oz Whole plum tomatoes,
-chopped, with juice
1/4 c Finely chopped red bell
-pepper
1/4 c Finely chopped green bell
-pepper
1 Or 2 garlic cloves, finely
-chopped
1/2 ts Dried basil, or 1 tablespoon
-chopped fresh
1/2 ts Dried oregano, or 1
-tablespoon chopped fresh
1/2 ts Dried thyme, or I tablespoon
-chopped fresh
Salt and freshly ground
-pepper

Combine all ingredients.

Makes about 2 cups.

For albacore, snapper, sea bass or swordfish.

To use: Pour over fish filets in a large flat glass dish. Marinate 30
minutes while making fire, While fish is cooking, put marinade in a
saucepan and bring to a boil. Cook 4 to 5 minutes. Serve on grilled fish.

PER 1/4 CUP: 70 calories, 1 g protein, 3 g carbohydrate, 7 g fat (1 g
saturated), 0 mg cholesterol, 92 mg sodium, 0 g fiber.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini