Prep 15 mins
Cook 25 mins
Red snapper or any other white fish can be used for this deliciously-seasoned, highly-flavored tomato sauce. This recipe was found on VeryBestBaking.com's website and also included in the Zaar World Tour 2005 swap, Mexico.
- 1⁄4 cup vegetable oil
- 1 large onion, sliced
- 1 large green bell pepper, 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 granule
- 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
- 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.
Nice recipe. A little salty for our liking, so I would use no salt tomato sauce next time to see if that helped. I used Red Snapper which was very meaty and good. I also wish the peppers were a little more crisp, so I would add them toward the end. Made for PHOTO TAG.
I usually don't like to review recipes where I have made a lot of substitutions but, this is a 5 star recipe no matter what. First my substitutions: 4 jalapenos for the guero's, 2 tablespoons tomato paste (from the tube) with 1/2 cup of water for the tomato sauce, and 1/3 cup lime juice for the 1/2 cup orange juice. Everything else was as written. I used red snapper and sprinkled some queso fresco over the top. Thanks Lauralie41 for posting. Muy Bueno!
Wow!Excellent recipe! I just loved it! But I made a few changes. So, I didn't use orange juice and I use instead whine wine from the marinade!I just loved tha tomato - caper taste! Terrific! It's a keeper. Thanks Lori!