Recipe: Wasabi-Glazed Whitefish
Summary: 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.
- 2 tablespoons light soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon wasabi powder or 1 tablespoon prepared wasabi
- 4 4 ounces 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.
- 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.
- Slaw:: 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. Makes 4 servings.
Preparation time: 15 minute(s)
Cooking time: 8 minute(s)
Number of servings (yield): 4
Recipe adapted from and Photo courtesy of: bhg.com