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.
/3 cup chopped red onions
4 -5 tomatoes
The sauce can be served
at this point and it will a have a fresh, light taste.
Drain all the juices into a saucepan using a coarse sieve. Return the
chopped ingredients to the mixing bowl and reduce the juices to a thick sauce. Add back
the reduced juices to the mixing bowl after they have cooled.
(This optional step brings out more tomato and caper flavor and gives the sauce a slightly "cooked" taste.)
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.