Wasabi-Infused Mahi-Mahi Sandwiches With Napa Slaw

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, split 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. 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. 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. 3

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

4. 4

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

5. 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.