Black Cod:
- 6 Alaska Black Cod fillets (approx. 7 oz. each)
- 2 cups acacia honey
- 1 cup low-sodium soy sauce
- 3⁄4 cup grapeseed oil
- 3⁄4 cup white wine vinegar
- Fine sea salt
- Freshly ground black pepper
Wilted Spinach or Pea Leaves:
- 3 garlic cloves, peeled and chopped
- 3 tbsp. unsalted butter
- 12 to 15 cups baby spinach, stems removed, or pea leaves
- Nutmeg, ground
- Fine sea salt, to taste
- Black pepper, ground, to taste
In a pan, melt butter with garlic until butter turns golden brown. Add spinach and pinch of nutmeg, salt, and black pepper. Cook just until wilted.
Method:
Combine honey, soy sauce, grapeseed oil, and vinegar in a bowl. Stir and place black cod fillets in the bowl. Cover and refrigerate for 24 hours.
Preheat the oven to 450°F. Remove fish from marinade and season with salt and black pepper. Place fillets on a cookie sheet and cook in the oven until they have a golden/dark-brown hue and are cooked through, about 7 to 8 minutes.
To serve: Spoon wilted spinach or pea leaves equally between 6 plates, top with fillet and spoon some marinade over and around the fish.
RECIPE COURTESY: Chef Laurent Tourondel, BLT Fish
