Recipe - Grilled Polenta With White Bean Salad

One half cup Ponzu
1 tablespoon Minced ginger
One fourth cup Thin soy sauce
1 teaspoon Sesame oil
4 Snapper fillets (6 ounce ea);
skin off
4 cup Pea sprouts
1 tablespoon Julienned gari
3 tablespoon Neutral Vinaigrette; see *
Note
1 tablespoon Toasted sesame seeds
Wasabi Oil; see * Note
Soy Marinated Ginger; see *
Note
Canola oil
Salt; to taste
Freshlyground white pepper;
to taste

* Note: See the "Neutral Vinaigrette", "Wasabi Oil", and "Soy Marinated
Ginger" recipes which are included in this collection.

For the marinade, mix ponzu, ginger, soy and sesame oil. Marinate fish for
only 10 minutes. Over marination will fully cook the fish. On a hot grill,
season the fish and mark both sides. The fish will take about 8 minutes to
fully cook. For the salad, mix the Neutral Vinaigrette with the gari and
toss with pea sprouts. Place a small mound in the middle of the plate and
top with grilled snapper. Drizzle plate with Soy Marinated Ginger and
Wasabi Oil. This recipe yields 4