Snapper in Haitian Court-Bouillon

Ingredients

• 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

Preparation

1. 1. Combine the first 4 ingredients in a small bowl. Sprinkle fish evenly with thyme mixture.
2. 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. 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.