Snapper in Haitian Court-Bouillon
Part French technique, part personalized spin, this main-course fish dish is the essence of good family classics. In the Cadet family, it's always served over rice. For the prettiest results, slice the red bell pepper and onion with a mandoline, making paper-thin strips. Choose a sustainable snapper species, like black snapper, or go with black bass or striped bass.
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- Calories: 214
- Fat: 2.7g
- Saturated fat: 0.5g
- Monounsaturated fat: 0.4g
- Polyunsaturated fat: 0.8g
- Protein: 36.3g
- Carbohydrate: 9.8g
- Fiber: 1.5g
- Cholesterol: 64mg
- Iron: 0.9mg
- Sodium: 587mg
- Calcium: 70mg
- 1 1/2 teaspoons chopped fresh thyme
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 (6-ounce) skinless black snapper fillets
- 1 cup fat-free, less-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
- 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.
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