Chilean Sea Bass in Honeyed Pecan Sauce

• 6 :Chilean sea bass fillets , about 3 pounds
• 1/2 cup:candied pecans, chopped
• 1/2 cup:low-sodium soy sauce
• 1/4 cup:honey
• 1/4 cup:light brown sugar, packed
• 2 tablespoons:olive oil
• Additional candied pecans, for garnish:(optional)

Preparation

1. Preheat oven to 350 degrees F. Spray a 9 x 13-inch pan with non-stick cooking spray.
2. Rinse sea bass and pat dry. Place in prepared pan.
3. In a bowl, mix together pecans, soy sauce, honey, brown sugar and olive oil.
4. Spoon over sea bass.
5. Bake, uncovered, at 350 degrees for 20 to 25 minutes. Garnish with a few whole candied pecans, if desired.

The candied pecans provide a pleasant contrast to the tender fish.