Wasabi Paste Glazed Whitefish

You can go easy on the wasabi if you like,
I like it so hot that it makes me sneeze.

Ingredients:
2 tablespoons light soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon sugar
1/4 teaspoon wasabi powder
or 1 tablespoon prepared horseradish
4 4-ounce fresh skinless whitefish, sea bass,
or orange roughy fillets, 1-inch thick
1 medium zucchini, coarsely shredded (about 1-1/3 cups)
1 cup sliced radishes
1 cup fresh pea pods
2 tablespoons snipped fresh chives
3 tablespoons rice vinegar

Directions:
1. Combine soy sauce, 1/2 teaspoon of the seasme oil,
1/4 teaspoon of the sugar, and the wasabi powder.
Rinse fish; pat dry with paper towels.
Brush both sides of fish with soy mixture.

2. Lightly grease the rack of a gas grill. Preheat grill.
Reduce heat to medium. Place fish on the grill rack directly over heat, tucking under any thin edges. Cover and grill for 8 to 12 minutes
or until fish just flakes easily when tested with a fork,
gently turning once halfway through grilling.

3. Meanwhile, for slaw, in a medium bowl combine the zucchini, radishes, pea pods, and chives. Stir together vinegar, the remaining sesame oil,
and the remaining sugar. Drizzle over the zucchini mixture; toss to coat. Serve the fish with slaw