Wasabi-Glazed Whitefish
Wasabi -- the head-clearing green condiment traditionally served with sushi -- adds a subtle fire to this fish dish.
Ingredients:
2 Tablespoons light soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon sugar
1/4 teaspoon wasabi powder or
1 Tablespoon prepared horseradish
4 4-ounce 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 Tablespoons snipped fresh chives
3 Tablespoons rice vinegar
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.
Grease and preheat grill.
Place fish in the grill. Cover and grill for
3 to 5 minutes or until fish just flakes easily
when tested with a fork.
Meanwhile, for slaw, in a medium bowl combine the zucchini, radishes, pea pods, and chives. Stir together vinegar, remaining sesame oil, and the remaining sugar. Drizzle over the zucchini mixture; toss to coat.
Serve the fish with slaw.
Makes 4 servings.
B-man
