4 Alaska Rockfish fillets (about 4 to 8 oz. each), fresh, thawed or frozen
1/3 cup red miso (fermented soybean paste)*
2 Tablespoons dry white wine
2 Tablespoons peanut oil
1 Tablespoon honey
1 Tablespoon minced fresh ginger
1 Tablespoon lite soy sauce or tamari
Juice of one lime, divided
1/4 cup diagonally thin-sliced green onions
2 teaspoons toasted sesame seeds
Preheat oven to 400ºF. Rinse any ice glaze from frozen Alaska Rockfish under cold water; pat dry with paper towel.
In small bowl, blend miso, wine, peanut oil, honey, ginger, soy sauce and 1 tablespoon of the lime juice.
Place fillets onto spray-coated baking pan. Spoon and spread miso mixture over top and sides of fillets. Roast 12 to 18 minutes for frozen rockfish or 6 to 10 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Sprinkle fillets with remaining lime juice, green onions and sesame seeds before serving.
*White miso may be substituted for red miso, omitting the remaining lime juice sprinkled on cooked fillets.