Snapper in Haitian Court-Bouillon

Name: Snapper in Haitian Court-Bouillon
Yield: 4 servings (serving size: 1 fillet and about 1/3 cup sauce and vegetables)
Ingredients: 1 ½ teaspoons chopped fresh thyme; 1 teaspoon dry mustard; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; 4 (6-ounce) skinless black snapper fillets; 1 cup fat-free, less-sodium chicken broth; ½ cup clam juice; 2 garlic cloves, crushed; 1 small yellow onion, quartered; ½ to 1 whole habanero pepper, seeded; 1 ½ cups thinly sliced red bell pepper; ¾ cup thinly sliced red onion; 1 tablespoon tomato paste; 1 tablespoon honey

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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.

By Bruce Weinstein and Mark Scarbrough

Recipe by Cooking Light May 2010

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Snapper in Haitian Court-Bouillon

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