Recipes from Richmond Chef, Dale Reitzer

Non-Alcoholic Apple Drinks

Rockfish Braised in Apple Juice on Wilted Baby Spinach With Pinenuts and Golden Raisins

Roasted Acorn Squash and Apple Cider Soup

Apple and Goat Cheese Clafoutis

Apple and Gruyere Cheese Macaroni with Smithfield Ham

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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.