Ingredients:
1/4 cup vegetable oil
1 large onions, sliced
1 large green bell peppers, sliced
2 garlic cloves
3 large tomatoes, chopped
1/2 cup tomato sauce
8 chilies, guero seeded and sliced
1/2 cup green olives, pitted and halved
1/2 cup orange juice
1/4 cup capers, drained (optional)
2 tablespoons bouillon, Chicken and Tomato MAGGI ( granulated)
1/2 cup white wine
1/4 cup maggi chicken bouillon granules
2 tablespoons maggi seasoning sauce
1/4 teaspoon white pepper
1 1/2-2 lbs white fish fillets ( red snapper, cod or halibut)
cooked rice, hot
Directions:
In a large skillet over medium-high heat, add oil. When oil is hot add onion, bell pepper and garlic and cook for approximately 3 minutes or until onion is tender. Stir occasionally. Add tomatoes and tomato sauce, cook for an additional 3 minutes. Add chiles, olives, orange juice, capers, and chicken and tomato bouillon, cook for 8 minutes or until thickened.
In a 13 x 9 inch baking dish, combine wine, chicken bouillon, seasoning sauce, and white pepper. Place fish in marinade and turn to coat all sides well. Set aside for at least 5 minutes.
Place fish in skillet with tomato mixture and spoon sauce over fish. Reduce heat to medium-low, cover and cook for 5 to 10 minutes or until fish flakes easily. Serve immediately on bed of rice.
Servings: 4-6
Time preparation: 15 min.
Time total: 40 min.