Sea Bass in Sabra

The fish is baked in white wine and has a special aroma from the Sabra.

6 sea bass steaks (about 3 pounds)
1/2 cup (1 stick) butter
1 cup dry white wine
4 tablespoons vermouth
2 tablespoons Sabra or other orange liqueur
2 teaspoons soy sauce
1 teaspoon ground black pepper

Preheat oven to 350 F.
Arrange fish in a heatproof baking dish and dot with butter.
Bake for 20 minutes.
Mix wine, vermouth, Sabra, soy sauce and pepper. Pour over fish. Bake for an additional 30 minutes.

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Susanne Katz is a contributor to the AJT.