Grouper Sandwiches With Wasabi Coleslaw Recipes

Steps:

• For the slaw: Toss together the cucumber, bell pepper, carrot, rice vinegar, lime juice, cilantro, sugar, soy sauce and sesame oil. Refrigerate until ready to serve.
• For the key lime butter sauce: Bring the wine, shallots and bay leaves to a boil in a medium saucepan over high heat. Once boiling, add the heavy cream and lime zest and juice. Bring back to a boil and cook until reduced by half. Mix the cornstarch and water together and slowly whisk into the reduced cream.
• Once the mixture thickens turn the heat to low and add the butter a little at a time, whisking each time until fully incorporated. Run through a fine strainer and keep warm until serving.
• For the grouper: Preheat the oven to 400 degrees F. Heat the oil in a large skillet over medium-high heat until it just begins to smoke. Season the grouper filets with salt and pepper, put in the skillet top-side down and cook until the flesh begins to crisp, about 2 minutes. Do not flip; transfer the skillet to the oven and cook until the grouper flakes easily, 5 to 6 minutes.
• To serve, spoon some Key Lime Butter Sauce on each of 4 plates and top with a grouper filet browned-side up. Top each filet with some Cucumber Slaw and serve.

Steps:

• In a small bowl combine the water and wasabi powder. Mix until a paste forms. Set aside.
• In another small non-reactive bowl whisk together the vinegar and sugar until the sugar dissolves.
• Whisk in the mayonnaise and oil.
• Add the wasabi paste, salt and pepper. Mix well.
• Important: *Allow mixture to stand 10-15 minutes.*.
• In a large salad bowl, combine the cabbage, carrots, scallions and cilantro if using.
• Just before serving the salad, add the dressing and stir well to combine.
• Garnish with a sprinkle of black sesame seeds, if desired.