Mexican Red Snapper Veracruz

• 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

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.

vegetable oil, onion, green bell pepper, garlic, tomatoes, tomato sauce, chilies, green olives, orange juice, capers, bouillon, white wine, maggi chicken bouillon granule, maggi seasoning sauce, white pepper, white fish, rice

Taken from www.food.com/recipe/mexican-red-snapper-veracruz-138320 (may not work)