Ingredients
1 1/2 pounds skinless 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 green pepper, cut in rings
1/2 medium red bell
pepper, cut in rings

Preparation
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.

Yield
4 servings