06
Aug
Aug
Alaska Sablefish Marinated with Acacia Honey
This delicious recipe by Alaska Seafood is a good one to prepare 24hrs in advance to let the infusion of soy and honey flavors soak in. Normally I like a lot of variety in my seafood quota; I generally try a receipt and start looking for the next one. We loved this recipe so much we served it 3 times in the span of one week. I guarantee you’ll love this recipe too. Be warned, if you have guests, they will want seconds.I pan fried the Blackcod for about 4 to 5 minutes on each side beginning with the flesh down. The recipe calls for baking but either method works great.
Ingredients
Alaska Sablefish:
- 6 Alaska sablefish 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
Instructions
Description:
- 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.
Notes
NUTRIENTS PER SERVING
Nutrients per serving: 1083 calories, 63g total fat, 12.5g saturated fat, 52% calories from fat, 112.5mg cholesterol, 31g protein, 103.5g carbohydrate, 2.5g fiber, 1667mg sodium, 118mg calcium and 3,570mg omega-3 fatty acids
RECIPE COURTESY: Chef Laurent Tourondel, BLT Fish
