Wasabi Tilapia Recipes

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CRUNCHY WASABI-CRUSTED FISH WITH RED-CABBAGE SLAW



Crunchy Wasabi-Crusted Fish with Red-Cabbage Slaw image

Categories     Fish     Mustard     Bake     Quick & Easy     Wasabi     Cabbage     Gourmet

Yield Makes 4 servings

Number Of Ingredients 14

For fish
4 (3/4- to 1-inch-thick) skinless white-fleshed fish fillets, such as Pacific cod or halibut (6 oz each)
1/2 teaspoon salt
1 1/2 teaspoons wasabi paste (from a tube)
1/2 cup mayonnaise
1 to 1 1/4 cups panko (Japanese bread crumbs)
For slaw
1/4 cup distilled white vinegar
1 teaspoon sugar
1/2 teaspoon dry mustard
3/4 teaspoon salt
1 seedless cucumber (usually plastic-wrapped)
8 oz shredded red cabbage (4 cups; from a 10-oz package)
Accompaniment: pickled ginger (sushi ginger)

Steps:

  • Prepare fish:
  • Put oven rack in upper third of oven and preheat oven to 400°F. Line a shallow baking pan with foil.
  • Pat fillets dry, then arrange in baking pan. Sprinkle salt all over fillets. Stir together wasabi paste and mayonnaise in a bowl, then spread tops of fillets with half of mayonnaise and sprinkle with half of panko. Turn fillets over and spread with remaining mayonnaise, then sprinkle with remaining crumbs.
  • Bake until fish is just cooked through, 12 to 16 minutes, then broil 4 to 6 inches from heat until crumbs on top are golden brown, 1 to 2 minutes.
  • Make slaw while fish bakes:
  • Stir together vinegar, sugar, mustard, and salt in a bowl until sugar is dissolved. Halve cucumber lengthwise, then thinly slice. Add to dressing along with cabbage and stir to coat. Serve slaw alongside fish.

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