Snapper in Habanero Broth

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

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

Directions:

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.

By RecipeOfHealth.com