Marinated Alaska Black Cod with Acacia Honey
By Chef Laurent Tourondel
(Serves 6)
2 cups acacia honey
1 cup low-sodium soy sauce
3/4 cup grapeseed oil
3/4 cup white wine vinegar
6 Alaska Black Cod fillets, 7 ounces each
Fine sea salt
Freshly ground black pepper
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1. MAKE THE MARINADE:
Combine the honey, soy sauce, grapeseed oil, and vinegar in a bowl. Give a stir and place the fish in the bowl. Cover, top with a weight such as a can, and refrigerate for 24 hours.
2. COOK THE FISH:
When ready to proceed, preheat the oven to 450 degrees F. Remove the fish from the marinade and season all over with salt and pepper. Put the fillets on a cookie sheet and cook in the oven until it has a golden/dark-brown hue and is cooked through, 7 to 8 minutes.
3. PREPARE WILTED SPINACH OR PEA LEAVES:
3 tablespoons unsalted butter
3 garlic cloves, peeled and chopped
12 to 15 cups of baby spinach, stems removed, or pea leaves
Pinch ground nutmeg
Fine sea salt and freshly ground black pepper to taste
In a pan melt the butter with the garlic until the butter turns golden brown. Add the spinach, season with nutmeg, salt, and pepper, and cook just until wilted.
4. TO SERVE:
Put wilted spinach or pea leaves in the center of each of the 6 plates and top with a fillet. Spoon some marinade over and around the fish.
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