Sesame Teriyaki Tilapia

Time: 25 minutes
Serves: 4

Ingredients
4-4oz. fresh or frozen sea bass, tilapia, rockfish, or other fillets, 1/2 to 3/4 inch thick
1/4 tsp. black pepper
3 Tbsp. soy sauce
1/4 cup sweet rice wine (mirin), can substitute sherry sweetened with 1 Tbsp. Splenda
2 tsp. honey
2 tsp. sesame oil
2 tsp. sesame seeds

Directions
Thaw fish, rinse, pat dry. Sprinkle fish with pepper, then set aside.
For glaze, combine soy sauce, rice wine, and honey in a small saucepan. Bring to boiling, reduce heat and simmer uncovered for 10 minutes; set aside.

 In a large nonstick skillet cook fish in hot sesame oil over medium heat until fish is golden and begins to flake when tested with a fork. (4-6 minutes per 1/2 inch thickness).

Drain on paper towel.

To serve, transfer fish to platter, drizzle with glaze and sprinkle with sesame seeds.

Pairs well with edamame and sesame green beans.

Nutrition Facts per fillet
Calories: 196
Fat: 5 g
Fiber: 0 g
Protein: 23 g

Recipe adapted from New Cook Book Bridal Edition