Combine chopped fresh thyme, dry mustard, salt, and freshly ground black pepper in a small bowl.

Sprinkle the thyme mixture evenly on both sides of the snapper fillets.

In a large sauté pan over medium-high heat, combine fat-free reduced sodium chicken broth, clam juice, crushed garlic cloves, quartered yellow onion, and seeded habanero pepper.

Bring the mixture to a boil.

Cover the pan, reduce heat to low, and simmer for 10 minutes.

Discard the onion and habanero pepper from the pan.

Add the seasoned snapper fillets to the pan.

Cover and simmer for approximately 10 minutes, or until the fish flakes easily with a fork.

Carefully remove the cooked fish from the pan and keep warm.

Add thinly sliced red bell peppers, thinly sliced red onion, tomato paste, and honey to the cooking liquid in the pan.

Cover and cook for approximately 5 minutes, or until the vegetables are tender.

Spoon the sauce over the cooked snapper fillets and serve immediately.