Wasabi, the head-clearing green condiment traditionally served with sushi, adds subtle fire to this fish dish. Look for wasabi powder or paste in Japanese markets and large supermarkets.
- Makes: 4 servings
- Prep: 15 mins
- Grill: 8 mins
- 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.
- 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.
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.
- Per serving:
- 141 kcal cal.,
- 3 g fat
- (1 g sat. fat,
- 60 mg chol.,
- 363 mg sodium,
- 6 g carb.,
- 1 g fiber,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet