1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon minced garlic
1 tablespoon minced green onion, green part only
2 tablespoons canola or vegetable oil
2 tablespoons white sesame seeds, toasted
4 striped bass fillets, skin on (about 8 ounces each)
1. Prepare outdoor grill, placing grill rack 5 inches from heat source. In a small bowl, combine soy sauce, sugar, garlic and green onion, stirring to dissolve sugar. Add oil and sesame seeds.
2. Lay fillets skin side down in a single layer in a pan with raised sides. Pour soy mixture over fillets. Let sit for a moment, then turn fillets so they are flesh side down. Cover and refrigerate for 30 minutes.
3. Place skin side down on an oiled grill rack, grilling on one side only, for about 4 to 5 minutes or until fish flakes easily with a fork. Baste fillets with marinade every minute or so until done. Use a greased spatula to transfer fish to serving platter.
To toast sesame seeds, heat in a skillet over medium heat, stirring, until they are fragrant and begin to pop. These fillets could also be cooked in a nonstick grillpan.