Cook's Tip: Serve with bowls of steamed jasmine rice on the side.

SERVES 4 PREP TIME 10 minutes COOK TIME 15 minutes

INGREDIENTS

4 Alaska sablefish fillets, fresh, thawed or frozen

1 Tablespoon vegetable oil

1/2 cup teriyaki sauce

2 teaspoons minced fresh garlic

2 Tablespoons Riesling

1 small red bell pepper, cut in thin strips

4 green onions, cut in 3-inch pieces

1 large carrot, cut in julienne (matchstick) pieces

2 Tablespoons fresh lemon juice

Lemon wedges and toasted sesame seeds, for garnish

DIRECTIONS

1. Have all ingredients ready before beginning.  Rinse any ice glaze from frozen Alaska sablefish under cold water; pat dry with paper towel.
2. Heat a heavy nonstick skillet over medium-high heat.  Brush both sides of sablefish with oil.  Place sablefish in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned.  Shake pan occasionally to keep fish from sticking.  Add teriyaki sauce and cook 2 minutes more; sauce will boil up.
3. Turn fillets over, add garlic and cook for 2 minutes.  Add wine, bell pepper, green onions and carrot.  Cover pan tightly and reduce heat to medium.  Continue to cook an additional 6 to 8 minutes for frozen or 3 to 4 minutes for fresh/thawed.  Cook just until fish is opaque throughout.  Sprinkle with lemon juice.
4. To serve, top fish with vegetables and sauce; garnish with lemon wedges and toasted sesame seeds, if desired.