I like to make this 5-ingredient recipe — one of my signature dishes — with acacia honey, which has a floral aroma, but you can also use other honeys, such as wildflower. If you like this dish, it’s even easier to make the second time, because you can reuse the marinade (just store it in the fridge; it will keep for a few days). The fish is delicious with parsnip puree or another mild root vegetable puree; or serve the fish atop a bed of wilted spinach or pea leaves.
Wine pairing tip: Tourondel suggests a Pinot Noir with bright red berry fruit from Oregon.
- 2 cups acacia honey
- 1 cup low-sodium soy sauce
- 3/4 cup grapeseed oil
- 3/4 cup white wine vinegar
- 6 Alaskan black cod fillets, 7 ounces each
- Fine sea salt
- Freshly ground black pepper
For the marinade:
Combine the honey, soy sauce, grapeseed oil, and vinegar in a bowl. Give a stir and place the fish in the bowl. Cover, top with a weight such as a can, and refrigerate for 24 hours.
For the fish: When ready to proceed, Preheat the oven to 450°F. Remove the fish from the marinade and season all over with salt and pepper. Put the fillets on a cookie sheet and cook in the oven until it has a golden/dark-brown hue and is cooked through, 7 to 8 minutes.
To serve: Put a fillet in the center of each of the six plates. Spoon some marinade over and around the fish.