Sesame-Teriyaki Sea Bass

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with pepper; set aside.

For glaze, in a small saucepan combine soy sauce, rice wine, and honey. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until glaze is slightly thickened and reduced to 1/3 cup; set aside.

Meanwhile, in a large nonstick skillet cook fish fillets in hot oil over medium heat until fish is golden and begins to flake when tested with a fork, turning once. (Allow 4 to 6 minutes per 1/2-inch thickness.) Drain fish on paper towels.

To serve, transfer fish to a serving platter. Drizzle glaze over fish. Sprinkle with sesame seeds.

Makes 4 servings