Provencal Fish Sauce
Try this Provencal Fish Sauce recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
sauces
basil
garlic
olive oil
oregano
tomato
seafood other
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
pescatarian
- salt
- 1/4 c olive oil
- stephen ceideburg
- 16 oz whole plum tomatoes
- 1/2 ts dried oregano or 1 tb fresh
- 1/2 ts dried basil or 1 tb fresh
- 1 cloves garlic up to 2 cloves, minced
- 1/4 c green bell pepper finely chopped
- 1/2 ts dried thyme or 1 tb fresh
- 1/4 c red bell pepper finely chopped
- Carbohydrate 13.3172974997423 g
- Cholesterol 0 mg
- Fat 7.400016249959 g
- Fiber 4.10282507527636 g
- Protein 2.770696249956 g
- Saturated Fat 1.02901274998936 g
- Serving Size 1 1 Serving (289g)
- Sodium 14.11112499994 mg
- Sugar 9.21447242446592 g
- Trans Fat 0.407825749993242 g
- Calories 122 calories
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
