Wasabi Glazed Whitefish


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


  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.
  2. 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.
  3. 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


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