Grouper Sandwiches with Wasabi Coleslaw
adapted from Bon Appétit
1 cup thinly sliced red cabbage
2 tablespoons wasabi mayonnaise (see tip below)
1 tablespoon rice vinegar
2 5-ounce grouper fillets or other firm white fish
¼ cup panko (Japanese breadcrumbs)
1½ tablespoons vegetable oil
2 sesame-seed sandwich buns, split
Stir together cabbage, wasabi mayonnaise, and vinegar in medium bowl. Let stand 15 minutes. Sprinkle fish fillets on both sides with salt and pepper. Place panko in shallow dish. Dredge fish in panko, turning to coat evenly.
Heat oil in heavy large nonstick skillet over medium-high heat. Add fish and cook until golden brown and opaque in center, about 4 minutes per side.
Meanwhile, toast sandwich buns. Place 1 bun bottom on each of 2 plates. Top each with fish. Squeeze lemon over fish. Spoon slaw over. Cover with bun tops and serve.
Wasabi mayonnaise can be found in the condiment aisle at many supermarkets. If unavailable, substitute 1/4 cup mayonnaise mixed with 1 1/2 teaspoons wasabi paste.