Wasabi-infused Mahi Mahi Sandwiches with Napa Slaw

Yield: Makes 4 servings

Ingredients

• 1/4  cup  finely minced shallots
• 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
• 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 onions
• Mayonnaise

Preparation

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.

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.

Stir together remaining 2 tablespoons sesame oil and tahini. Stir sesame oil mixture into reserved 1/2 cup marinade.

Combine Napa cabbage and next 3 ingredients in a bowl. Pour marinade mixture over slaw; toss gently to combine.

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.