Snapper in Haitian Court-Bouillon
A Maud Cadet recipe in Cooking Light Magazine, May 2010 edition. Kate Washington, a food and travel writer based in Ca., wrote this article about Maud Cadet and her family soon afteer the devastating earthquake in Haiti. For Sunday night dinner (when the family is congregated) they sometimes have this snapper as an entree. Part French technique, part personalized spin - a spicy-sweet & healthy dish: poached fish and veggies in a savory broth is always served over white fluffy rice. :) For the prettiest results, slice the red beel peppr and onion with a mandoline, making paper-thin strips, if possible. Make sure the fish you choose is from a sustainable species, like black snaper or go with black bass or striped bass.. This article and reading the recipes brought back a lot of wonderful memories :)
INGREDIENTS
Nutrition- 1 1⁄2teaspoons chopped fresh thyme
- 1teaspoon dry mustard
- 1⁄2teaspoon salt
- 1⁄2teaspoon freshly ground black pepper
- 24ounces snapper fillets (4-6 oz black snapper fillets)
- 1cup fat-free reduced sodium chicken broth
- 1⁄2cup clam juice
- 2
- 1
- 1⁄2 - 1
- 1 1⁄2cups thinly sliced red bell peppers
- 3⁄4cup thinly sliced red onion
- 1tablespoon tomato paste
- 1tablespoon honey
DIRECTIONS
- Combine the first 4 ingredients in a small bowl (ending with ground black pepper) Sprinkle fish evenly with thyme mixture.
- 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.