Wasabi-Infused Mahi-Mahi Sandwiches With Napa Slaw

kittycatmom's Note:

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

• Total Time: 1 hrs 15 mins
• Prep Time: 1 hrs
• Cook Time: 15 mins

Ingredients:

Servings: 4

• ¼ cup finely minced shallot
• 2 tablespoons finely minced garlic
• 2 tablespoons finely minced ginger
• 2 teaspoons wasabi paste
• ½ cup seasoned rice vinegar
• 2 tablespoons tamari
• 2 tablespoons light brown sugar (I use honey)
• ¼ cup toasted sesame oil , divided
• 4 (6 ounce) mahi mahi fillets
• 8 slices ciabatta or 4 rolls , split
• 2 tablespoons tahini
• 1 ½ cups very finely shredded napa cabbage
• 1 cup very finely shredded red cabbage
• ½ cup grated carrot
• ¼ 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.

Reviews

[Deb, A Westie Mom]

This was a great recipe. All the different ingredients made a perfect mix to go on the fish and make into a sandwich. Will make this again.