Alaska Black Cod in Acacia Honey Marinade
| Ingredients | Amount |
|---|---|
| Alaska Black Cod fillets (approx. 7 oz. each) | 6 ea. |
| Acacia honey | 2 cups |
| Soy sauce, low-sodium | 1 cup |
| Grape seed oil | ¾ cup |
| White wine vinegar | ¾ cup |
| Sea salt, fine | to taste |
| Black pepper, freshly ground | to taste |
| Wilted spinach or pea leaves | |
| Garlic cloves, peeled and chopped | 3 ea. |
| Butter, unsalted | 3 Tbsp. |
| Baby spinach, stems removed, or pea leaves | 12 to 15 cups |
| Nutmeg, ground | |
| Sea salt, fine | to taste |
| Black pepper, ground | to taste |
Method
Combine honey, soy sauce, grape seed 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.
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.
To serve: Spoon wilted spinach or pea leaves equally between 6 plates, top with fillet and spoon some marinade over and around the fish.
Yields 6 portions
Chef Suggestions
Add additional vegetables of choice to Wilted Spinach portion of recipe; Carrot, celery and the whites of green onion. Seared Shitake mushrooms
Garnish with sesame seeds
This program brought to you by
The Alaska Seafood Marketing Institute
