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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
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|Serving Size: 1 Serving (0g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
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|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
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|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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