| 3/4 cup | Honey |
| 1/2 cup | Low-sodium soy sauce |
| 1/3 cup | Toasted sesame oil |
| 1/3 cup | Apple cider vinegar |
| 1 tsp | Freshly ground 4-pepper blend |
| 1 tsp | Freshly chopped ginger |
| 4, 6 oz | Black cod fillets |
| | Nonstick cooking spray |
In a large bowl, mix honey, soy sauce, sesame oil, apple cider vinegar, pepper and ginger. Add fish to bowl. Use a cover that will sink into the bowl to keep the fillet submerged in the marinade. Refrigerate overnight.
Preheat oven to 450 F. Remove the fish from marinade and place on a cookie sheet coated with nonstick cooking spray. Cook for 7 to 9 minutes. Serve over arugula salad with a side of brown rice.