Snapper In Haitian Court Bouillon Recipes

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SNAPPER IN HAITIAN COURT-BOUILLON



Snapper in Haitian Court-Bouillon image

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 :)

Provided by Manami

Categories     Bass

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 87.2, Fat 0.9, SaturatedFat 0.2, Sodium 626.2, Carbohydrate 18.3, Fiber 2.4, Sugar 10.7, Protein 3

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