Ingredients
1/3 cup olive oil
1 clove garlic, minced
2 pounds fresh spinach, washed and stemmed
2 Tablespoons GOLDEN BLOSSOM HONEY
1 1/2 pounds Cod fillets cut into large pieces
Warm Vinaigrette:
2 Tablespoons Dijon mustard
2 Tablespoons lemon juice
1/4 cup vegetable oil
2 Tablespoons shallots, chopped
1 Tablespoon GOLDEN BLOSSOM HONEY
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
In a large skillet heat olive oil. Sauté garlic and spinach until spinach begins to wilt. Stir in honey. Add a cup of water to skillet. Place cod on top of spinach, cover and steam for 8 minutes until cod is cooked through.
Vinaigrette:
Warm all ingredients over medium heat, do not boil.
To serve:
Place cooked spinach on a serving plate, top with cod and drizzle with the warm vinaigrette.
Serves 4.
Vinaigrette:
Warm all ingredients over medium heat, do not boil.
To serve:
Place cooked spinach on a serving plate, top with cod and drizzle with the warm vinaigrette.
Serves 4.
