Ingredients

6 (7-ounce) Alaskan black cod fillet pieces

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 pound spinach, thoroughly washed
1 clove garlic, chopped

Grated nutmeg
1 tablespoon butter
Salt and black pepper

Directions

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 F 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 reserve 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.