This delicious recipe is made with vanilla, apple, cinnamon and horseradish for a unique combination of flavors. Poached in a delicious bouillon, the fish is soft, flaky and delectable. A treasure.
- 1 1/4 Cups no sugar-added apple cider
- 1/4 Cup cider vinegar
- 1 piece cinnamon stick (1" long)
- 1/2 teaspoon freshly grated horseradish
- 1 whole clove
- 1 piece vanilla bean (1" long) or 1/8 teaspoon vanilla extract
- 1/4 Cup finely-sliced sweet onion
- 4 skinned John Dory or snapper filets; (1/4 pounds ea)
- salt, to taste
- freshly-ground black pepper, to taste
- 1/4 Cup butter; in pieces
- 1/2 Cup diced Granny Smith apple
- 3 radishes; diced
- 1 Tablespoon chopped chives
- Make the court bouillon: Combine the apple cider, cider vinegar, cinnamon stick, horseradish, clove, vanilla and onion in a 12-inch skillet. Bring to a low simmer and cook 10 minutes.
- Season the fish with salt and pepper, add it to the court bouillon, cover the pan, and gently cook 3 minutes. Remove the fish and keep it warm.
- Strain the court bouillon into a small saucepan and reduce it by half over high heat, 5 minutes. Whisk in the butter and season with salt and pepper. Add the diced apple and radishes and cook 1 minute.
- Place the fish in the center of a deep dish or pasta bowl. Spoon the garnish and sauce over the fish and sprinkle with the chopped chives.
This recipe yields 4 servings.
Each serving: 271 calories; 254 mg sodium; 78 mg cholesterol; 13 grams fat; 10 grams carbohydrates; 27 grams protein; 0.77 gram fiber.