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Snapper in Habanero Broth

Photo: Kwaku Alston; Styling: Kevin Crafts
Total time 35 mins
Yield 4 servings (serving size: 1 fillet and about 1/3 cup sauce and vegetables)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.