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Parve
Easy
1 Hour
Diets 
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.
1/3 cup sweet white wine
1/3 cup pure tahini (sesame paste), such as Haddar Baracke Tahini
2 tablespoons Glicks Soy Sauce
1/4 cup toasted sesame oil
3 tablespoons Gefen Honey
4 (6-ounce) Chilean sea bass fillets, each about 3/4-inch thick
2 tablespoons scallions, for garnish
1 tablespoon black sesame seeds, for garnish
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.
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