Serves: Six people
Ingredients:
(6) 6-7 oz pieces of Black Cod (also referred to as Sable or Butter Fish)
Marinade
2 cups honey
1/2 cup soy sauce
1/2 cup fresh squeezed orange juice
1/4 cup fresh squeezed red grapefruit juice
1 tsp lemon zest
3/4 cup canola oil
1/2 cup yellow miso (fermented soybean, can be found in any asian market)
Preparation: combine all ingredients in a blender, mix well, marinate fish overnight
Jasmine Rice
2 cups Jasmine Rice
2 cups water
Preparation:
Place rice in water, bring to a boil uncovered.
Cover pot, reduce heat and simmer 20 minutes.
Remove pot from heat, leaving covered.
Allow rice to rest for 10 minutes.
Uncover and fluff with a fork.
Citrus Beurre Blanc
1 small shallot sliced
2 oz. fresh squeezed lemon juice
1 oz. fresh squeezed orange juice
1 thyme sprig
8 oz white wine
Preparation:
Combine all ingredients in a saucepot.
Slowly reduce to 2 tablespoons.
Strain through a chinois, place back in saucepot.
2 tbsp heavy cream
12 tbsp unsalted butter cut in cubes
add 2 tbsp heavy cream, bring to a light boil.
Whisk in butter one cube at a time over very low heat.
Once all butter is incorporated, season with salt & white pepper to taste.
Hold Buerre Blanc in a thermos until ready to serve.
Baby Spinach & Shiitake Mushrooms
1 lb baby spinach
1 cup Shiitake Mushrooms, cut in 1/2
2 tbsp blended oil
salt and pepper to taste
Preparation:
Heat oil in a sauté pan,
Sauté mushrooms 2-3 minutes,
Add spinach, sauté 2-3 minutes until lightly wilted,
Season with S& P to taste.
Assembling Entrée
In a sauté pan over high heat, place 4 tbsp blended oil,
When oil is hot place Cod flesh side down
Allow citrus marinade to caramelize.
Remove from pan, place flesh side up on a sizzle platter or sheet pan
Place in a *325 oven to finish cooking for 5-7 minutes.
On each plate place
2-3 tbsp Jasmine Rice topped with sauteed spinach & shiitake mushrooms topped with Black Cod. Using a tablespoon, drizzle citrus Buerre Blanc around rice.