Ingredients
-
1/4
-
1
-
1
-
2
-
3
-
1/2
-
8
-
1/2
-
1/2
-
1/4
-
2
-
1/2
-
1/4
-
2
-
1/4
Directions
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 , Holy mackerel, or snapper, or rock fish – this recipe is gorgeous I tweaked it with what I had on hand (more garlic, no orange juice, seasoned with Old Bay and a little wine vinegar) Don’t leave out the capers This was so fresh tasting and the leftovers were even better the next day Husband and I give it four enthusiastic thumbs up!
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Steps
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1
Done
|
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
Done
|
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
Done
|
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. |
