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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

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