Wasabi-Crusted Grilled Cod Fillet

For the Wasabi Crust:

• 1 1/2 tablespoons Wasabi powder
• 1 tablespoon water
• 1 cup sweet butter, room temperature
• 1 cup green onion, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup white horse radish
• 1 tablespoon grain mustard
• 1 tablespoon sugar
• 1 egg yolk
• 1/2 cup Panko (Japanese bread crumbs)

For the Cod Fillet:

• Four Iceland Harvest Cod Loins or Manaberg Packed at Sea Cod Fillets, approximately 8 ounces each
• Salt and freshly ground white pepper to taste
• 2 tablespoons peanut oil

For the Teriyaki Sauce:

• 1 tablespoon toasted sesame seeds
• 1 cup soy sauce
• 1 1/2 tablespoons sesame oil
• 1/2 cup sugar
• 2 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• cup green onion, thinly sliced

For the Garnish:

• Grilled Shitake, enoki and oyster mushrooms
• baby bok choy
• Chinese long beans

For the Wasabi Butter:

Preheat broiler.  In a mixing bowl combine the wasabi powder and water and mix until a paste is formed.  Add the butter, green onion, garlic, horseradish, mustard, sugar, egg yolk and bread crumbs and mix until well combined.  Set aside.

For the Cod Fillets:

Prepare a hot grill.  Season the fillets with salt & pepper and brush with peanut oil.  Place over hottest area of grill and cook until medium done (approximately 5 minutes.)  Remove from the grill, place the cod on a broiler pan and spread the wasabi butter mixture evenly on each fillet or loin.  Place in broiler for 2 minutes until the crust begins to lightly brown.

To Serve:

Divide the Teriyaki sauce between four plates.  Set the cod on top and place the grilled mushrooms, bok choy and long beans beside it.  Serve immediately with steamed rice.