Snapper In Haitian Court-Bouillon

• 1 1/2 teaspoons chopped fresh thyme
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 24 ounces snapper fillets (4-6 oz black snapper fillets)
• 1 cup fat-free reduced sodium chicken broth
• 1/2 cup clam juice
• 2 garlic cloves, crushed
• 1 small yellow onion, quartered
• 1/2 - 1 whole habanero pepper, seeded
• 1 1/2 cups thinly sliced red bell peppers
• 3/4 cup thinly sliced red onion
• 1 tablespoon tomato paste
• 1 tablespoon honey

1. Combine the first 4 ingredients in a small bowl (ending with ground black pepper) Sprinkle fish evenly with thyme mixture.
2. Place broth and next 4 ingredients (through habanero) in a large saute pan over medium-high heat; bring to a boil.
3. Cover, reduce heat, and simmer 10 minutes. Discard onion and habanero.
4. Add fish; cover and simmer 10 minutes or until fish flakes easily with a fork. Carefully remove fish from the pan; keep warm.
5. Add bell pepper and remaining ingredients to cooking liquid in pan; cover and cook 5 minutes or until vegetables are tender.
6. Top fish with sauce.

thyme, mustard, salt, freshly ground black pepper, snapper, chicken broth, clam juice, garlic, yellow onion, habanero pepper, red bell peppers, red onion, tomato paste, honey

Taken from www.food.com/recipe/snapper-in-haitian-court-bouillon-435749 (may not work)