Sherried Sesame Sole Strips
(Makes 4 servings)

Perfect with marinated herb cucumber and tomato slices, and an Oriental rice salad studded with snow peas, water chestnuts, scallions and pickled ginger. Present these delicately flavored kabobs as an appetizer on short bamboo skewers or as a light lunch with Dijon mustard sauce.

• 1/2 cup Arbor Hill Sherried Wine BBQ Sauce
• 1 1/2 lbs. Skinned sole, turbot or flounder fillet
• 3 tablespoons toasted sesame seeds or black sesame seeds
• 2 to 3 tablespoons minced fresh parsley

Cut a pencil thin center piece from the fish fillet if bony. Cut fish into strips 1 1/2 inches wide and 5 inches long. If using flounder, gently pound each strip between dampened plastic wrap to flatten. Thread fish onto skewers, allowing 2 skewers per person. Cover and refrigerate.

Brush grill with oil to prevent fish from sticking. Sear strips for 3 minutes over medium high heat, turning once. Brush with sauce and grill strips for 3 to 4 more minutes, basting often. Sprinkle with sesame seeds near end of cooking. Serve strips warm, sprinkled with fresh parsley.

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