Wasabi-Glazed Whitefish With Zucchini Slaw

Recipe Ingredients

2 tablespoons	30ml	Light soy sauce
1 teaspoon	5ml	Toasted sesame oil
1/2 teaspoon	2.5ml	Sugar
1/4 teaspoon	1.3ml	Wasabi powder
		= (or 1 tbspn prepared horseradish)
4		Fresh skinless whitefish, sea bass, or
		Orange roughy fillets, 1" thk - (4 oz ea)
		Slaw
1 1/3 cups	315ml	Coarsely-shredded zucchini
1 cup	237ml	Sliced radishes
1 cup	237ml	Fresh pea pods
2 tablespoons	30ml	Snipped fresh chives
3 tablespoons	45ml	Rice vinegar

Recipe Instructions

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.

Source:
Better Homes and Gardens at http://www.bhg.com

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