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.
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