Wasabi-Glazed Whitefish with Slaw
Serves: 4
Preparation: 15 Minutes
Cooking Time: 8 Minutes
2 Tbs. Light soy sauce
1 tsp. Toasted sesame oil
½ tsp. Sugar
¼ tsp. Fresh grated Wasabi or 100% Real Wasabi Paste
4 4-oz fresh skinless whitefish, sea bass, or orange roughy fillets, 1-inch
thick.
1 medium zucchini, coarsely shredded (about 1 1/3 cups)
1 cup sliced radishes
1 cup fresh pea pods
2 Tbs. Snipped fresh chives
3 Tbs. Rice vinegar
Combine soy sauce, ½ tsp. of the sesame oil, and ¼ tsp.
of the sugar. Rinse fish; pat dry with paper towels. Brush both sides
of fish with soy sauce mixture.
Lightly grease the rack of a gas grill. Preheat grill. Reduce heat
to medium. Place fish on the grill rack directly over heat, tucking
under any thin edges. Cover and grill for 8 to 12 minutes or until
fish just flakes easily when tested with a fork, gently turning once
halfway through grilling. (Fish can be grilled on a charcoal grill
over medium coals for 8 to 12 minutes as above.)
Meanwhile, for slaw, in a medium bowl combine the zucchini, radishes,
pea pods, and chives. Stir together vinegar, the remaining sesame
oil, and the remaining sugar. Drizzle over the zucchini mixture;
toss to coat.
Gently sprinkle or spread fresh grated Wasabi or 100% Real Wasabi
Paste on the fish. Serve with slaw.