Combine first 3 tbsp each of honey, soy sauce, rice vinegar, 1 tbsp fresh lemon juice, 2 tsp sesame oil, 1 tsp grated fresh ginger, 1 clove grated garlic in a baking dish. Add 4 seabass fillets, turning to coat. Cover and marinate in the refrigerator for 20 minutes, turning after 10 minutes.
Remove fish from dish and reserve marinade. Sprinkle fish evenly with salt and pepper to taste. Heat a large nonstick skillet or sauté pan over medium-high heat. Add 2 tbsp canola oil and lay fish in pan, skin side up. Cook 5 minutes on each side or until lightly browned and to desired degree of doneness. 4,
While the fish cooks, pour reserved marinade into a small saucepan. Bring to a boil and cook T minutes, or until marinade is thick enough to coat the back of a spoon. Brush fish with glaze and garnish with 2 finely chopped green onions.