Wasabi Glazed Whitefish

Ingredients

• 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

Instructions

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.