Spinach:
3 Tbs unsalted butter
3 garlic cloves, peeled and chopped
12-15 cups baby spinach, stems removed
Pinch ground nutmeg
Fine sea salt and freshly ground black pepper, to taste
Make a marinade by
combining honey, soy sauce, grapeseed oil, and vinegar in a large bowl.
Stir mixture slightly, then add fish to bowl. Cover, and top with a weight
such as a soup can; refrigerate for 24 hours.
When the fish is ready to cook, heat oven to 450F. Remove fish from
marinade, and season all over with salt and pepper. Discard marinade.
Put fillets on a cookie sheet, and bake until golden, dark-brown, and
cooked through, 7-8 minutes.
To prepare spinach, melt butter in a large, heavy-bottomed saute pan.
Add garlic. Heat until butter turns golden brown.
Add spinach; season with nutmeg, salt and pepper. Cook until spinach is
just wilted.
To serve, place greens on each plate, and top with a fillet. Spoon
juices from cookie sheet over fish. Garnish with sliced green onions &
sesame seeds.
Preparation Time: 30 minutes (does not include overnight refrigeration)
Cooking Time: 8 minutes
Serves: 6
Note: Overnight marinade required
