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Ingredients

4 Fresh Mahi Mahi fillets, 5 - 6 oz. each
Salt to season
Fresh ground black pepper to season
Olive oil as needed
1 Zucchini squash, medium, sliced lengthwise 1/8-inch thick
1 Yellow squash, medium, sliced lengthwise 1/8-inch thick
Petite salad greens or Spring lettuce mix for service
Chef Larry's Ginger Wasabe Vinaigrette for service
Scallions, mincedto garnish

Huli Huli Glaze

1/2 cup Soy sauce
1/2 cup Ketchup
1/2 cup Brown sugar
1 1/2 cup Pineapple juice
1/3 cup Saki or mirin (rice wine)
2 tsp. Ginger
1/2 cup Onion or scallion, minced
1 tsp. Garlic, minced
Fresh ground black pepper to season
Salt to season

Method>
Prepare Chef Larry's Ginger Wasabe Vinaigrette per recipe, reserve. Prepare Huli Huli Glaze by combining soy sauce, ketchup, brown sugar, pineapple juice, rice wine, ginger, onion, and garlic in a saucepan over medium low heat. Bring to a simmer and cook for 20 – 25 minutes. Season with salt and pepper. Reserve.

Heat grill or bbq. Season Mahi Mahi fillets and zucchini and yellow squash slices with olive oil, salt and pepper. Place on preheated gill or bbq. Cook until done (for the Mahi Mahi fillets, approximately 4 minutes per side, basting with Chef Larry's Huli Huli Glaze the final 2 minutes of cooking).

Dress petite salad greens with Chef Larry's Ginger Wasabe Vinaigrette and mound on serving plates. Shingle grilled zucchini and yellow squash slices on serving plates and top with Huli Huli glazed Mahi Mahi fillet. Drizzle with additional Huli Huli Glaze. Garnish with minced scallions and serve.

Makes: 4 Servings

Chef Larry's Wasabe Vinaigrette Ingredients

1/4 tsp. Shallots, minced
1/4 tsp. Garlic, minced
1/3 tsp. Fresh ginger, grated
1/2 tsp. Wasabe paste
1 tsp. Dijon mustard
1/2 tsp. Sugar
1/4 cup Rice wine vinegar
2/3 cup Olive oil
Salt to season
Fresh ground black pepper to season

Method
Combine shallot, garlic, ginger Wasabe paste Dijon mustard, sugar and rice wine vinegar in a bowl and whisk. Gradually whisk in the olive oil. Season with salt and fresh ground black pepper. Reserve under refrigeration until service.

Makes 1 cup