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.