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 per serving. FISH: Rinse fish under cold water. Bring
water, lemon juice & onions to a boil in steaming vessel of choice. Reduce
heat to a simmer. Steam fish fillets for 6 to 12 minutes per inch of
thickness until just opaque throughout. Serve immediately topped with
coulis. Serves 4. 241 calories per serving. 3 g fat. 12% of calories from
fat.