Wasabi-Glazed Whitefish

[ButterSticks]

Makes 4

Ingredients
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-ounce 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

Directions
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. 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.