Alaskan Black Cod With Acacia Hone Recipe - Cooking Index
Alaskan Black Cod With Acacia Hone Recipe - Cooking Index
If Chilean Sea Bass is available, it makes an excellent substitute for the Black Cod.
Type: Fish| 6 x | Alaskan Black Cod fillet - (7 oz ea) | |
| Marinade | ||
| 2 cups | Acacia | |
| = (or other strongly flavored honey) | ||
| 3/4 cup | Grape seed oil | |
| 1 cup | Light soy sauce | |
| 3/4 cup | White wine vinegar | |
| Sauteed Spinach | ||
| 1/2 lb | Spinach - thoroughly washed | |
| 1 | Garlic clove - chopped | |
| Grated nutmeg - to taste | ||
| 1 tablespoon | Butter | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
To prepare the marinade: Combine honey, grape seed oil, soy sauce and white wine vinegar. Cover the fish with the marinade, cover and refrigerate for 24 hours. Remove the fish and place in a pan. Caramelize the fish under the broiler and finish in a preheated 400 degree oven until the fish reaches medium. Reserve some of the marinade to use for sauce.
To prepare the spinach: Heat the butter in a hot saute pan. When the butter begins to brown, add the garlic. Add the spinach. Cook until tender. Season with nutmeg, salt, and pepper, to taste. Set aside.
Heat reserved marinade to boiling point, reduce heat and simmer for two to three minutes.
To assemble the plate: In the center of each of 6 large bowls divide the spinach. Place a portion of fish on top and pour approximately 2 tablespoons of reserved marinade, over the top of each fish.
This recipe yields 6 servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9690) - from the TV FOOD - NETWORK
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