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