Wasabi-Infused Mahi-Mahi Sandwiches With Napa Slaw

Prep Time: 60 Minutes

Cook Time: 0 Minutes

Ready In: 60 Minutes

Servings: 4

Originally found in Coastal Living... adapted to fit our tastes. Plan ahead - need to marinate at least 1 hour!

Ingredients:

1/4 cup finely minced shallot

2 tablespoons finely minced garlic

2 tablespoons finely minced ginger

2 teaspoons wasabi paste

1/2 cup seasoned rice vinegar

2 tablespoons tamari

2 tablespoons light brown sugar (i use honey)

1/4 cup toasted sesame oil, divided

4 (6 ounce) mahi mahi fillets

8 slices ciabatta or 4 rolls, split

2 tablespoons tahini

1 1/2 cups very finely shredded napa cabbage

1 cup very finely shredded red cabbage

1/2 cup grated carrot

1/4 cup chopped green onion

mayonnaise

Directions:

1. Whisk together first 7 ingredients in a bowl; whisk in 2 tablespoons sesame oil. Reserve 1/2 cup marinade, and set aside. Place fillets in a zip-top plastic bag; pour remaining marinade over fillets. Seal bag; chill 1 hour.
2. Remove fish and discard marinade. Grill fish, skin side up, over medium-high heat (350° to 400°) for 3 to 4 minutes. Turn fish, and grill 3 to 4 minutes or until fish flakes easily with a fork. Remove and discard skin. Cover and keep warm. Grill bread slices 3 minutes or until toasted. Set aside.
3. Stir together remaining 2 tablespoons sesame oil and tahini. Stir sesame oil mixture into reserved 1/2 cup marinade.
4. Combine Napa cabbage and next 3 ingredients in a bowl. Pour marinade mixture over slaw; toss gently to combine.
5. Lightly spread one side of each bread slice with mayonnaise. Place fish over 4 pieces of bread; top with slaw and remaining 4 pieces of bread.

By RecipeOfHealth.com