Preheat oven to 400ºF. Rinse any ice glaze from frozen Alaska Rockfish under cold water; pat dry with paper towel.
In small bowl, blend miso, wine, peanut oil, honey, ginger, soy sauce and 1 tablespoon of the lime juice.
Place fillets onto spray-coated baking pan. Spoon and spread miso mixture over top and sides of fillets. Roast 12 to 18 minutes for frozen rockfish or 6 to 10 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Sprinkle fillets with remaining lime juice, green onions and sesame seeds before serving.
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