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.
Susanne Katz is a contributor to the AJT.