Savory Category winner of Tree Top's America's Secret Ingredient Contest
4 (6 ounce) Sea Bass fillets (Halibut or Cod) (about 1-inch thick, cut in 2-inch chunks)
2 teaspoons lemon pepper seasoning
32 ounces chicken broth, low sodium
⅛ Tree Top Apple Juice Frozen Concentrate
2½ tablespoons minced ginger root
1 serrano chile peppers, seeds & stems removed, finely chopped
1 package (1 US dry pint) mini multi-colored mini peppers, stems removed, cut in rings
2 cups stringless sugar snap peas
½ cup chopped Pink Lady apple
¼ cup chopped green onions
2 tablespoons finely minced fresh basil
Pink Finishing Salt or salt of choice
Sprinkle both sides of fish with lemon pepper; set aside. In a high walled 12-inch skillet, on HIGH, bring to a boil broth, apple concentrate, ginger root, and serrano pepper. (Be careful when you handle any kind of chile peppers. They contain oils which can burn your skin and especially your eyes. It is recommended you wear gloves and avoid touching face or eyes after touching pepper.) Cover skillet, reduce heat to simmer, cook for 5 minutes. Meanwhile, slice peppers in 1/4-inch rings. Reserve 12 rings for garnish; set aside.
Reduce heat to MEDIUM-LOW and carefully place fish in broth. Spoon poaching liquid over fish; cover, cook on medium-low for 4 minutes. Uncover, add mini-peppers (except garnish peppers), sugar snap peas, apples, and green onions; reduce heat to LOW, cover, simmer 5 minutes or until fish is done. Fish is done when it flakes easily and is opaque in the center when tested with a fork. To serve: divide evenly among individual shallow soup bowls. Garnish with reserved pepper rings and sprinkle fresh basil. Sprinkle with finishing salt to taste. Serve immediately with a spoon and fork!
Substitute any white meat fish of your choice. Scoop steamed rice or your favorite noodles into the poached fish; the broth is delicious! A Spring Green salad with a light champagne vinaigrette is a complimentary side dish.