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Fish and Tomato Zucchini Saffron Coulis

3 lb Tomatoes peeled, seeded & diced
1/4 ts Saffron -- powdered
1/3 lb Baby zucchinis -- thinly sliced
2 tb Parmesan cheese -- freshly grated
Salt -- to taste
Fresh ground black pepper -- to taste
1 1/2 lb Fresh or frozen fish fillets
Water -- for steaming
1/4 c Fresh lemon juice
2 Green onions -- coarsely chopped

SAUCE: Place tomatoes into 3 quart heavy bottomed sauce pan over medium-high heat. Cook at a simmer until juice evaporates & fiber breaks down, about 20 minutes. Add saffron. Blend thoroughly. Add zucchini. Cook 1 minute. Season to taste. Remove from heat. Stir in cheese. Yields about 4 cups. Can be made ahead of time & refrigerated or frozen. Use 1/4 to 1/2 c. of sauce

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