- 6 Alaska sablefish fillets (approx. 7 oz. each)
- 2 cups Alaskan honey
- 1 cup low-sodium soy sauce
- 3⁄4 cup high heat oil like canola or avocado
- 3⁄4 cup white wine vinegar
- Fine sea salt
- Freshly ground black pepper
- 3 garlic cloves, peeled and chopped
- 3 tbsp. unsalted butter
- 12 to 15 cups baby spinach, stems removed
- Nutmeg, ground
- Fine sea salt, to taste
- Black pepper, ground, to taste
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 about 5 to 6 minutes, then finish on broil until they have a golden/dark-brown hue and are cooked through.
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.
Spoon wilted spinach or pea leaves equally between 6 plates, top with fillet and spoon some marinade over and around the fish.
Recipe courtesy of Chef Laurent Tourondel