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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.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light May 2010

Gallery

Kwaku Alston; Styling: Kevin Crafts

Recipe Summary

Yield:
4 servings (serving size: 1 fillet and about 1/3 cup sauce and vegetables)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

214 calories; fat 2.7g; saturated fat 0.5g; mono fat 0.4g; poly fat 0.8g; protein 36.3g; carbohydrates 9.8g; fiber 1.5g; cholesterol 64mg; iron 0.9mg; sodium 587mg; calcium 70mg.
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