4 servings (serving size: 1 fillet and about 1/3 cup sauce and vegetables)
Photo: Kwaku Alston; Styling: Kevin Crafts
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
How to Make It
Combine the first 4 ingredients in a small bowl. Sprinkle fish evenly with thyme mixture.
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.
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.
Bruce Weinstein and Mark Scarbrough,
0 stars – based on
You May Like
Ratings & Reviews
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.