Rockfish Braised in Apple Juice

Rockfish Braised in Apple Juice on Wilted Baby Spinach
With Pinenuts and Golden Raisins
Serves 4
4 6 oz. Portions Rockfish (fillets, skin off)
1/4 c. All purpose flour (dusting the fish)
3/8 c. Canola Oil
3/4 c. Apple Juice
2 Tbsp. Butter (unsalted)
Salt and Pepper
Season rockfish fillets, dredge in flour and shake off excess
flour. In a medium hot saute pan add oil, cook the rockfish
until golden brown, flip, add apple juice and bring it to a boil
and then add butter. Keep cooking until the rockfish is done,
about 2-3 minutes, depending on the thickness of your fish.
Remove the fish to a platter and reduce the cooking liquid
until thick, season with salt and pepper. Pour over fish.
9 c. Baby Spinach (cleaned)
4 tsp. Butter (unsalted)
3 Tbsp. Pine nuts
6 Tbsp. Golden raisins
Salt and pepper to taste
Use a very large saute pan, big enough to hold the spinach. Get the pan hot, add butter, do not
let it burn. Add the pine nuts and raisins, saute for about 1 minute, then add the spinach, season
with salt and pepper. Cook the spinach until it begins to wilt, about 2-3 minutes only; drain well.
Divide the spinach among 4 plates. Place a piece of rockfish on the spinach and drizzle the apple
juice reduction over the fish.

Rockfish Braised in Apple Juice