• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Cranapple Fillets

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 6 Salmon fillets; or trout
  • -----apple bouillon-----
  • 4 c Apple juice
  • 1/2 c Onions; sliced
  • 1 Celery; cut to 1" lengths
  • 1 Bay leaf
  • 4 Peppercorns
  • 1 ts Salt
  • -----cranberry sauce-----
  • 1 c Apple juice
  • 1/4 c Lemon juice
  • 2 c Fresh cranberries
  • 3/4 ts Cinnamon
  • 1/2 c Sugar


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.)

Serves 6.

(Adapted from a recipe in 'Sandy Bog Fillets', a National Fisheries
Institute recipe)

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