1 1/4 cups apple cider, no sugar added 1/4 cup cider vinegar 1 (1-inch piece) cinnamon stick 1/2 teaspoon freshly grated horseradish 1 clove 1 (1-inch) piece vanilla bean, or 1/8 teaspoon vanilla extract 1/4 cup finely sliced sweet onion 4 (1/4-pound) John Dory or snapper filets, skinned Salt, pepper 1/4 cup (1/2 stick) butter, in pieces 1/2 cup diced Granny Smith apple 3 radishes, diced 1 tablespoon chopped chives

Step 1 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.

Step 2 Season the fish with salt and pepper, add it to the court bouillon, cover the pan, and gently cook 3 minutes.

Step 3Remove 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.

Step 4Place 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.

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