Mexican Red Snapper Veracruz

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.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.