Wasabi-Infused Mahi-Mahi Sandwiches With Napa Slaw

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

• Ready In: 1 hr 15 mins
• Serves: 4

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.