Snapper In Haitian Court-Bouillon - cooking recipe

Ingredients

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

Preparation

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 saute 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.