Ingredients:
1/4 cup vegetable oil
1 large onion, sliced
1 large green bell pepper, sliced
2 cloves garlic, finely chopped
3 large tomatoes, chopped
1/2 cup tomato sauce
8 güero chiles, seeded and sliced
1/2 cup pitted green olives, halved
1/2 cup orange juice
1/4 cup capers, drained (optional)
2 tablespoons MAGGI Granulated Chicken Flavor Tomato Bouillon
1/2 cup white wine
1/4 cup MAGGI Granulated Chicken Flavor Bouillon
2 tablespoons MAGGI Seasoning Sauce
1/4 teaspoon ground white pepper
1 1/2 to 2 lb. white fish fillets (red snapper, cod or halibut)
Hot cooked rice
Directions:
HEAT oil in large skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 3 minutes or until onion is tender. Add tomatoes and tomato sauce; cook for 3 minutes. Add chiles, olives, orange juice, capers and chicken and tomato bouillon; cook for 8 minutes or until thickened.
COMBINE wine, chicken bouillon, seasoning sauce and white pepper in 13 x 9-inch baking dish. Place fish in marinade, turning to coat all sides. Let stand for at least 5 minutes.
PLACE fish over tomato mixture in skillet; discard marinade. Spoon sauce over fish. Reduce heat to medium-low. Cover; cook for 5 to 10 minutes or until fish flakes easily when tested with a fork. Serve with rice.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
20 minutes
Cooling Time: 5 minutes
Servings: 4
In this recipe:
