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Name: Grilled Rudderfish with Maltese Sauce
Prep time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 Serving size pieces; Stephen Ceideburg; 1 tb olive oil; 400 g Peeled tomatoes with juice; 1 tb Finely chopped fresh mint; salt and pepper to taste; 1 lg Onions chopped; 1 tb Lemon juice; 1 sm Lemon, zest only; 2 tb Capers; 4 Cloves garlic, chopped

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INGREDIENTS

4 Serving size pieces
Stephen Ceideburg
1 tb olive oil
400 g Peeled tomatoes with juice
1 tb Finely chopped fresh mint
salt and pepper ; to taste
1 lg Onions ; chopped
1 tb Lemon juice
1 sm Lemon, zest only
2 tb Capers
4 Cloves garlic, chopped

Servings

INSTRUCTIONS

Good capers are essential to this dish. If possible, visit a deli whose owners are of Mediterranean extraction and buy bulk capers which have been packed in salt. Rinse them to remove the salt before using. If you have to use the more readily available capers bottled in a vinegar solution, blot them dry of vinegar before using. In a tablespoon of olive oil. gently fry a large onion, chopped. until transparent. Add 4 cloves of garlic, crushed or finely chopped, and cook for a minute or so longer, then add a 400 g tin of peeled tomatoes. chopped, together with their juice, 1 tablespoon lemon juice and salt and pepper to taste. Simmer for about 20 minutes, then add 2 heaped tablespoons of capers, the zest of a small lemon and a tablespoon of finely chopped fresh mint. Simmer again until the sauce is thick. Meanwhile heat the grill to very hot, dip 4 serving-size pieces of rudderfish in olive oil and put them under the grill for 3-5 minutes, turning once if using a conventional grill. You may not need to turn the fish at all if you have a fan assisted grill. Spoon the sauce onto warmed plates, add the fish and serve, preferably with good bread to ensure no sauce is wasted. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 7/6/93. Courtesy Mark Herron.

NOTES

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Grilled Rudderfish with Maltese Sauce

4  Serving size pieces 
  Stephen Ceideburg 
1 tb olive oil 
400 g Peeled tomatoes with juice 
1 tb Finely chopped fresh mint 
  salt and pepper to taste
1 lg Onions chopped
1 tb Lemon juice 
1 sm Lemon, zest only 
2 tb Capers 
4  Cloves garlic, chopped

Good capers are essential to this dish. If possible, visit a deli whose  owners are of Mediterranean extraction and buy bulk capers which have been  packed in salt. Rinse them to remove the salt before using. If you have to  use the more readily available capers bottled in a vinegar solution, blot  them dry of vinegar before using.    In a tablespoon of olive oil. gently fry a large onion, chopped. until  transparent. Add 4 cloves of garlic, crushed or finely chopped, and cook  for a minute or so longer, then add a 400 g tin of peeled tomatoes.  chopped, together with their juice, 1 tablespoon lemon juice and salt and  pepper to taste. Simmer for about 20 minutes, then add 2 heaped tablespoons  of capers, the zest of a small lemon and a tablespoon of finely chopped  fresh mint. Simmer again until the sauce is thick. Meanwhile heat the grill  to very hot, dip 4 serving-size pieces of rudderfish in olive oil and put  them under the grill for 3-5 minutes, turning once if using a conventional  grill. You may not need to turn the fish at all if you have a fan assisted  grill.    Spoon the sauce onto warmed plates, add the fish and serve, preferably with  good bread to ensure no sauce is wasted.    Posted by Stephen Ceideburg    From an article by Meryl Constance in The Sydney Morning Herald, 7/6/93.  Courtesy Mark Herron.

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Nutrition

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Serving Size: 1 Serving (143g)
Recipe Makes: 4 Servings

Calories: 26
Calories from Fat: 8 (31%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 167.9mg		6 %
Potassium 63.4mg		2 %
Total Carbohydrate 4.4g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 3.7g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 26

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