(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


 You are here > Home > Recipes >



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Yield: 4 servings


    • 1½ pounds skinless Florida mahi-mahi fillets
    • 1/2 cup boiling water
    • 1/2 teaspoon instant chicken bouillon
    • 1 teaspoon garlic salt
    • 1/2 teaspoon lemon pepper
    • 2 tablespoons vegetable oil
    • 1/4 cup tomato sauce
    • 1 teaspoon capers
    • 1/2 medium Florida green pepper, cut in rings
    • 1/2 medium Florida red pepper, cut in rings


Cut fish into 4-inch pieces.

Dissolve instant chicken bouillon in boiling water.

Sprinkle fish with garlic salt and lemon pepper.

In a 12-inch skillet, cook fish in oil over moderate heat for 5 minutes, turning often.

Add chicken broth, tomato sauce and capers; reduce heat, cover and simmer 10 minutes.

Top with pepper rings and cook uncovered 5 minutes or until peppers are tender and fish flakes easily with a fork.

Per serving:
calories 220, calories from fat 80, total fat 8g, saturated fat 1g, cholesterol 120mg, total carbohydrate 3g, protein 30g.

Florida Department of Agriculture and Consumer Services

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages

Free magazines