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- 2 tablespoons light soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon wasabi powder or 1 tablespoon prepared horseradish
- 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.
Slaw::3. 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.
- Servings Per Recipe 4,
- cal. (kcal) 141,
- Fat, total (g) 3,
- chol. (mg) 60,
- sat. fat (g) 1,
- carb. (g) 6,
- fiber (g) 1,
- pro. (g) 24,
- vit. A (RE) 31,
- vit. C (mg) 27,
- sodium (mg) 363,
- calcium (mg) 30,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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