Wasabi-Crusted Mahi Mahi with Ponzu Sauce

Ingredients

1/2 cup wasabi peas 1 lb Mahi, cut into 4 equal fillets 2 lg eggs, beaten

Ponzu Sauce 2 Tbsp fresh lime juice 2 Tbsp low sodium tamari sauce 2 Tbsp water 1 Tbsp rice vinegar 1 tsp minced fresh ginger 2 tsp cane sugar

1 cup julienne yellow bell peppers 1 cup julienne carrots 1 tsp canola oil 2 cups cooked brown rice

Instructions

1. Preheat oven to 350F.

2. Grind 1/4 cup wasabi peas into a fine flour using a coffee or spice grinder. Crush other 1/4 cup of wasabi peas to make coarse crumbs.

3. Dredge fish fillets in wasabi flour, then in beaten eggs, then in coarse wasabi crumbs.

4. Lightly coat a large sauté pan with canola oil spray. Bring to medium heat. Gently place fish in hot pan and cook until golden brown, about 2 minutes on each side. Transfer to a baking pan and finish in the oven for 5 to 8 minutes, or until fish reaches an internal temperature of 135F.

5. Combine all ingredients for Ponzu Sauce in a blender container and puree until smooth. Strain.

6. In a large sauté pan, heat canola oil over medium heat. Sauté peppers and carrots in oil until tender.

7. Top each wasabi crusted fillet with 2 tablespoons Ponzu Sauce. Serve with 1/2 cup stir-fried vegetables and 1/2 cup brown rice.