Honeyed White Seabass Greek Style Recipe

This glaze is sweet, savory and faintly herbal from the ouzo. Don't be scared by the use of asian fish sauce--it's a lot like the fish sauce the ancient romans used, which was the precursor to worcestershire sauce. If you don't have white sea bass, use large shrimp or another firm fish such as halibut, sturgeon, shark, marlin, tilefish or--if you can find it--chilean seabass from new zealand or pacific swordfish.