Lemon Basted Hawaiian Opakapak With Tofu, Greens And Wasabi Fusion

• 1/2 cup olive oil
• 6 T fresh lemon juice
• 2 T low sodium soy sauce
• 2 tsp black pepper
• 4 8oz opakapaka fillets or mahi mahi
• 4 oz tofu, cut into 4 squares
• 8 each red and yellow tear drop tomatoes, quartered
• 1/2 cup finely diced cucumber
• 2 T minced sweet onions
• 4 % sauteed, sliced shiitake mushrooms
• 1 T minced chives
• 1/2 jalapeno, roasted, peeled, seeded and cut into small dice
• 2 T minced cilantro
• 2 T fresh lime juice
• 2 tsp salt
• 1 oz chopped ogo (edible seaweed)
• 1/4 cup chopped Vidalia onion
• 1/4 cup chopped daikon radish
• 1/2 cup low sodium soy
• 1 T rice vinegar
• 1 T toasted sesame oil
• 1 T prepared wasabi paste
• mixed greens for garnish

1. To make marinade, whisk together first 4 ingredients. combine fish with 1/2 cup marinade, and tofu with 1/4 cup marinade. Cover and chil for 30 minutes. Reserve remaining marinade.
2. To make salsa, combine tomatoes, cucumber, onions, mushrooms, chives, jalapeno, cilantro, lime juice and salt in a bowl. sEt aside
3. To make wasabi fusion, puree ogo, onion, daikon and 1 T water in a blender. With motor running, add soy sauce, vinegar, and sesame oil in a slow stream and blend until smooth. Add wasabi paste and blend until smooth
4. Preheat grill. Grill fish to the desired degree of doneness, brushing with the reserved marinade. Grill tofu, brushing with reserved marinade for 2 min per side.
5. Spoon some of the wasabi fusion onto each of 4 plates. Top with a piece of tofu and a spoonful of tomato salsa. ARrange fish, skin side up, next to wasabi fusion and garnish plate with greens.

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Taken from www.epicurious.com/recipes/member/views/lemon-basted-hawaiian-opakapak-with-tofu-greens-and-wasabi-fusion-50021412 (may not work)