Sesame-Teriyaki Sea Bass

Sesame-Teriyaki Sea Bass
4 4-ounce fresh or frozen sea bass fillets, 1-inch thick
1/4 teaspoon black pepper
3 tablespoons soy sauce
3 tablespoons sweet rice wine (mirin)
2 tablespoons dry white wine
2 1/2 teaspoons sugar
2 1/2 teaspoons honey
2 teaspoons cooking oil
2 tablespoons white or black sesame seeds, toasted (see note)
Thaw fish, if frozen. Rinse fish: pat dry with paper towels. Sprinkle the fish with pepper; set aside.
For glaze, in a small saucepan combine soy sauce, rice wine, dry white wine, sugar and honey. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until the glaze is reduced to about 1/4 cup.
Meanwhile, in a large nonstick skillet heat the oil over medium heat. Add the fish. Cook for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning once.
To serve, arrange the fish on a serving platter. Drizzle the glaze over the fish. Sprinkle with sesame seeds.
Serves four.
Nutrition values per serving: 185 calories (29.2 percent from fat), 6 g fat (1 g saturated fat), 6 g carbohydrates, 0 g fiber, 22 g protein, 47 mg cholesterol, 851 mg sodium.
Cook's note: To toast sesame seeds, in a nonstick skillet cook and stir sesame seeds over medium heat about 1 minute or just until golden brown. Watch closely so the seeds don't burn. Remove from the heat and transfer to a bowl to cool completely.
"3 Steps to Weight Loss" by Lawrence J. Cheskin, M.D., (2001 Better Homes and Gardens Books)