Wasabi, - the head clearing green condiment traditionally served with Sushi adds a subtle fire to this fish. Highly recommended!
Ingredients: 4 fresh skinless whitefish or seabass
2 tb.spoons light soy sauce
3 tea spoon toasted sesame oil
1 tea spoon sugar
1/2 (or more) tea spoon Wasabi powder, or 1 tb.spoon prepared horseradish.
1 medium zuccini, coarsely grated or shredded
1 cup sliced radishes
1 cup fresh pea pods
2 tb.spoons fresh snipped chives
3 tb.spoons rice vinegar
Directions: Combime soy sauce, 1 tea spoon sesame oil, 1/4 tea spoon of the sugar and the Wasabi powder. Rinse fish, pat dry with paper towels. Brush both sides with the above mixture.
Grease the preheated grill, place fish on it, cover and grill for 3 to 5 minutes, or until fish just flakes easily, when tested by a fork.
Meanwhile, for a slaw, in a medium bowl combine the zuccini, radishes, pea pods and chives. Stir together vinegar, remaining sesame oil and remaining sugar. Drizzle over the zuccini mixture, toss to coat.
Serve the fish on top of the slaw.