Snapper in Habanero Broth

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Snapper in Haitian Court-BouillonRecipe
Photo: Kwaku Alston; Styling: Kevin Crafts
4 servings (serving size: 1 fillet and about 1/3 cup sauce and vegetables)


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1 1/2 teaspoons chopped fresh thyme
1 teaspoon dry mustard
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 (6-ounce) skinless black snapper fillets
1 cup fat-free, lower-sodium chicken broth
1/2 cup clam juice
2 garlic cloves, crushed
1 small yellow onion, quartered
1/2 to 1 whole habanero pepper, seeded
1 1/2 cups thinly sliced red bell pepper
3/4 cup thinly sliced red onion
1 tablespoon tomato paste
1 tablespoon honey


Total: 35 Minutes

1. Combine the first 4 ingredients in a small bowl. Sprinkle fish evenly with thyme mixture.

2. Place broth and next 4 ingredients (through habanero) in a large sauté pan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Discard onion and habanero. Add fish; cover and simmer 10 minutes or until fish flakes easily with a fork. Carefully remove fish from the pan; keep warm.

3. Add bell pepper and remaining ingredients to cooking liquid in pan; cover and cook 5 minutes or until vegetables are tender. Top fish with sauce.

Created date

February 2011

Nutritional Information

Calories 214
Fat 2.7 g
Satfat 0.5 g
Monofat 0.4 g
Polyfat 0.8 g
Protein 36.3 g
Carbohydrate 9.8 g
Fiber 1.5 g
Cholesterol 64 mg
Iron 0.9 mg
Sodium 439 mg
Calcium 70 mg