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 :)