The past couple of weeks we have been preparing Barramundi. It is a fish native to Australia. We have been getting it fresh, and it is just marvelous. It is a mildly sweet fish with snow white flesh. We bread crumb it lightly and put it on the grill. The first weekend I sauced it with a Champagne veloute, but last weekend I changed the sauce to one flavored with sesame oil, fresh ginger, soy, sherry, and black and white sesame seeds.