Snapper in Haitian Court-Bouillon

Name: Snapper in Haitian Court-Bouillon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 118 milliliters clam juice; 1 teaspoon dry mustard; 237 milliliters fat-free, less-sodium chicken broth; 2 teaspoons chopped fresh thyme; 2 garlic cloves, crushed; 1 to 1 whole habanero pepper, seeded; 1 Tbsp honey; 355 milliliters thinly sliced red bell pepper; 177 milliliters thinly sliced red onion; 1 teaspoons salt; 680 grams skinless black snapper fillets; 1 Tbsp tomato paste; 1 small yellow onion, quartered

Snapper in Haitian Court-Bouillon might be just the main course you are searching for. This recipe makes 4 servings with 235 calories, 37g of protein, and 3g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up thyme, honey, onion, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine the first 4 ingredients in a small bowl.

Equipment you will use

Bowl

Sprinkle fish evenly with thyme mixture.

Ingredients you will need

Thyme

Fish

Place broth and next 4 ingredients (through habanero) in a large saut pan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Discard onion and habanero.

Ingredients you will need

Habanero Chili

Broth

Onion

Equipment you will use

Frying Pan

Add fish; cover and simmer 10 minutes or until fish flakes easily with a fork. Carefully remove fish from the pan; keep warm.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

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.

Ingredients you will need

Bell Pepper

Vegetable

Sauce

Fish

Equipment you will use

Frying Pan

Equipment

Bowl

Frying Pan

Ingredients

Servings:

1teaspoons

freshly ground black pepper 118milliliters

clam juice 1teaspoon

dry mustard 237milliliters

fat-free, less-sodium chicken broth 2teaspoons

chopped fresh thyme 2

garlic cloves, crushed 1

to 1 whole habanero pepper, seeded 1Tbsp

honey 355milliliters

thinly sliced red bell pepper 177milliliters

thinly sliced red onion 1teaspoons

salt 680grams

skinless black snapper fillets 1Tbsp

tomato paste 1small

yellow onion, quartered

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir.

Loveblock Pinot Gris is a pale golden with hints of green. The 2013 vintage is a dry style with floral aromas and a hint of ripe pineapple. The palate reveals poached pear and blood orange, and finishes with a touch of citrus, good texture and rich mouth feel.