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Tahini Chilean Sea Bass


This recipe is an adaptation of one printed in my book Perfect Flavors. The original recipe called for sake, mirin and miso paste, which are harder-to-find ingredients. I adapted it for the potluck and replaced the sake and mirin with wine and miso paste with tahini to fabulous results.



Mix wine, tahini, soy sauce, sesame oil, and honey in a shallow glass baking dish. Add fish; turn to coat. Cover; refrigerate at least two hours and up to six hours.


Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.


Remove fish from marinade, reserving marinade; place fish on prepared baking sheet. Bake 30 minutes or until fish flakes easily with a fork.


Prepare the glaze by adding reserved marinade to a small pot; cook over medium heat until reduced by half.


When ready to serve, spoon some of the glaze over fillets. Garnish with scallions and sesame seeds.