INGREDIENTS
1/4 cup shallots, finely minced
2 TBSP garlic, finely minced
2 TBSP ginger, finely minced
2 tsp. wasabi paste
1/2 cup seasoned rice vinegar
2 TBSP tamari
2 TBSP light brown sugar
1/4 cup toasted sesame oil, divided
4 mahi fillets
8 slices ciabatta or 4 rolls, split
2 TBSP tahini
1 1/2 cups very finely shredded Napa cabbage
1 cup red cabbage, very finely shredded
1/2 cup grated carrot
1/4 cup chopped green onions
Mayonnaise
DIRECTIONS
Whisk together first 7 ingredients in a bowl.
Whisk in 2 TBSP sesame oil.
Reserve 1/2 cup marinade, and set aside.
Place fillets in a zip-top plastic bag and 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-degrees) 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 TBSP 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.
Serve.
