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La Campagne Sauce for Grilled Fish

This is a simple, fresh tomato sauce that could be made into a more elaborate sauce with just one extra step. We call it "La Campagne Sauce", affectionately named after the house that we rent in St. Tropez for two weeks every summer. Our staple dinners for these two weeks are grilled Mediterranean fish, done on a Weber BBQ that we hand carried to La Campagne a few years ago ( the Weber is not readily available in France!). This sauce is a prefect accompaniment. It was introduced  to us at La Campagne by a frequent visitor, Mary Ann Cusenza.

Proportions listed are approximate. Adapt them to your own taste.

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Grilling 3 kinds of fish at
La Campagne, July 1997

Basic Ingredients

4 -5 tomatoes
2
/3 cup chopped red onions
1/4- 1/3 cup capers, rinsed in cold water and coarsely chopped
Small handful of finely chopped parsley (or equal parts of parsley and basil)
Juice and zest of one lemon
1/4 cup olive oil
1/4 cup white wine vinegar

The sauce can be served at this point and it will a have a fresh, light taste.
You can do one more step to intensify the tomato flavor.

Notes: 

Grilling:  From a fish monger in St. Tropez, we learned that when grilling whole fish on the BBQ, the scales should be left on to provide a protective barrier against the high heat of the charcoal.

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