Preparation: combine all ingredients in a blender, mix well, marinate fish overnight. Jasmine Rice, 2 cups Jasmine Rice and 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 and 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 and 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 and 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.