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Ingredientes
- 1 1/4 c. no sugar-added apple cider
- 1/4 c. cider vinegar
- 1 piece cinnamon stick - (1" long)
- 1/2 tsp freshly-grated horseradish
- 1 whl clove
- 1 piece vanilla bean - (1" long) (or possibly 1/8 tspn vanilla extract)
- 1/4 c. finely-sliced sweet onion
- 4 x skinned John Dory or possibly snapper filets (1/4 lb ea) Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. butter in pcs
- 1/2 c. diced Granny Smith apple
- 3 x radishes diced
- 1 Tbsp. minced chives
Direcciones
- 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 min.
- Season the fish with salt and pepper, add in it to the court bouillon, cover the pan, and gently cook 3 min. Remove the fish and keep it hot.
- Strain the court bouillon into a small saucepan and reduce it by half over high heat, 5 min. Whisk in the butter and season with salt and pepper. Add in the diced apple and radishes and cook 1 minute.
- Place the fish in the center of a deep dish or possibly pasta bowl. Spoon the garnish and sauce over the fish and sprinkle with the minced chives.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 278g | |
| Recipe makes 4 servings | |
| Calories 335 | |
| Calories from Fat 128 | 38% |
| Total Fat 14.49g | 18% |
| Saturated Fat 7.93g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 225mg | 9% |
| Potassium 966mg | 28% |
| Total Carbs 3.29g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.24g | 1% |
| Protein 45.02g | 72% |
