Instructions: Stir the mirin, Champagne, lime juice, dark soy sauce and sugar together in a medium bowl until the sugar is dissolved. Toss the fish pieces gently in the marinade until coated. Let stand for 10 minutes.

For the Sauce: Stir Champagne, stock, lime juice, sugar and the salt together in small bowl until the sugar is dissolved.

For the Dish: Preheat the oven to 350 degrees. Line the green onions down the center of a foil-lined baking sheet. Lift the fish from the marinade, allowing the excess marinade to drip back into the bowl. Set the fish over the onions and reserve the marinade. Bake the fish until cooked through, 8 to 10 minutes.

While the fish is baking, melt the butter in a small saucepan over medium-high heat. Add the sauce ingredients and reserved marinade. Bring to a boil, stirring occasionally. Remove the pan from the heat and cover to keep warm.

Transfer the fish and green onions to a serving platter, spoon the hot sauce over the fish and serve immediately.

This recipe yields 4 servings.

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