Preparation / Directions:
In a large pan combine 4 cups apple juice, onion celery, bay leaf,
peppercorn and salt. Mix well and heat to boiling. Simmer for
10 minutes to blend flavors.
Place the fillets on a rack over the mixture and steam for 9-10
minutes or until fish flakes easily when tested with a fork.
Carefully remove fish to a hot platter. Discard the mixture.
To prepare the cranberry sauce add 1 cup apple juice to small pan.
Stir in lemon juice, cinnamon, sugar and bring to a boil. Reduce to a
medium heat and add the cranberries. Cook until cranberry skins pop,
about 5 minutes. Partially mash the berries and stir for another 2-3
minutes.
Place fillets on a bed of romaine lettuce and cover with the cranberry
sauce. (The sauce can also be made ahead of time and refrigerated,
providing a tasty combination of warm fish and cool sauce.)
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