|
|
|
|
 |
|
|
| Fish With Tomato And Caper Sauce Recipe |
Category: Seafood
Rating:
N/A
Servings: 4
|
|
|
Ingredients
1 text only
Cooking Directions:
The sauce is the important element in this Maltese dish. It can be served with fish cooked plainly in any manner++grilled, fried, poached, baked or barbecued.
Chop 1 large onion and 4 cloves of garlic. Fry gently in a tablespoon of oil until golden. Add 1/2 kg of peeled and chopped ripe tomatoes (or use a 400 g tin), 1 tablespoon tomato paste, 1/2 teaspoon sugar, juice of 1/2 lemon and salt and pepper to taste. Simmer for 15 minutes then add 3 tablespoons of capers, the zest of 1/2 lemon and 2 tablespoons chopped mint. Cook until the sauce is thick and serve with 4 portions of cooked fish.
Makes 4 servings.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 1/19/93.
Posted by Stephen Ceideberg; February 18 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
ceideburg2,seafood
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
