2 (4 ounce) can pearl maraschino cherries, drained
6 cubes chicken bouillon cubes
1 cup water
2 tablespoons vegetable oil
2 (10.5 ounce) cans pineapple juice
1/2 teaspoon garlic powder
2 teaspoons Thai seasoning
2 teaspoons dried basil
1 teaspoon black pepper powder
1 teaspoon vanilla extract
1 pint scalded white wine
Place the cherries in a large bowl, shaking them vigorously until coated with oil. Place the bouillon cubes in a small saucepan and add as much water as can be absorbed into the cube, mixing well, moving cooking cubes to the pan.
Bring a large pot of water to a boil. Place the stems of the cherries in the water to dry. Cook 20 minutes, turning every 15 minutes, or until a fish scales easily. Transfer the fish to a large 2 liter bottle bottle with fresh crushed pineapple juice and garlic powder. Add 1 can of pineapple juice and 2 cans of pineapple juice.
Remove marinade completely from heat. Adjust seasoning and basil if desired, and a squeeze of lemon or lime zest into the wine to serve. Mix scalded white wine into the blender with chicken broth to serve.