Wasabi-Glazed Whitefish With Zucchini Slaw

By mentat

Ingredients

• SLAW:
• 2 tablespoons light soy sauce
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon sugar
• 1/4 teaspoon wasabi powder (or 1 tbspn prepared horseradish)
• 4 fresh skinless whitefish, sea bass, or orange roughy fillets, 1" thk - (4 oz ea)
• 1 1/3 cups coarsely-shredded zucchini
• 1 cup sliced radishes
• 1 cup fresh pea pods
• 2 tablespoons snipped fresh chives
• 3 tablespoons rice vinegar

Details

Servings 4

Preparation

Step 1

Combine soy sauce, 1/2 teaspoon of the seasme oil, 1/4 teaspoon of the sugar, and the wasabi powder. Rinse fish; pat dry with paper towels. Brush both sides of fish with soy 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.

To cook fish on a charcoal grill, grill fish directly over medium coals for 8 to 12 minutes or until fish just flakes easily when tested with a fork, gently turning once halfway through grilling. Serve 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. Serve the fish with slaw.

This recipe yields 4 servings.

Comments: Wasabi -- the head-clearing green condiment traditionally served with sushi -- adds a subtle fire to this fish dish. Look for wasabi powder or paste in Japanese markets or larger supermarkets.